A daiginjo from Shibata Brewery in Okazaki, Aichi, founded in 1830, brewed with Yamada Nishiki rice polished to 40% and the brewery's signature ultra-soft spring water, Kansui, with a measured hardness of just 0.24. The combination of premium sake rice and the rare near-zero hardness water produces a gentle ginjo aroma and refined umami. The brewery has earned seven cumulative gold medals at the National New Sake Competition.
Price information is only available in Japan.
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