Daiginjo Hakuju from Kita Shuzo in Nara Prefecture uses the name Hakuju, meaning white camphor or white evergreen oak, to evoke purity, longevity, and the refined natural environment of the Yamato region. Nara, one of Japan's oldest brewing centers, has access to the clean water of the Yoshino River watershed and a rich tradition of sake production dating to the ancient capital period. Rice polished beyond 50 percent and slow, controlled fermentation produce the delicate, highly aromatic character of the daiginjo class in this premium Nara expression.
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