A daiginjo from Himi, Toyama, named after the yellowtail fishing season that coincides with the arrival of the new sake each winter. Brewed with Himi-grown Tominokao rice and pressed entirely by traditional fune, a method unique to this brewery in Toyama Prefecture. The brewing uses the natural sea breeze from Toyama Bay to cool steamed rice, a defining step in the house style.
Price information is only available in Japan.
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