Daiginjo Namachozoshu is stored unpasteurized at Okuda Shuzoten in Daisen, Akita, and pasteurized only once before release, preserving the lively freshness of a raw sake alongside the polish and refinement expected of the daiginjo grade. The brewery uses Ou mountain range water and its proprietary MS3 house yeast.
Price information is only available in Japan.
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