Daiginjo Keifukuho Kitanohomare is a celebratory daiginjo from Kitanohomare Shuzo in Hokkaido, with the Keifukuho name evoking auspicious blessings and good fortune. The daiginjo classification requires the rice to be milled to at least 50 percent before fermentation, emphasizing lightness and aromatic complexity. Hokkaido's cool climate and pure water sources are well suited to the careful, slow fermentation required for this grade.
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