다이긴죠 타마노시즈쿠

Daiginjo Tamanoshizuku is a daiginjo-grade expression from Nishimura Jozoten in Noshiro, Akita, a brewery with over 250 years of history under the Rakusen label. Daiginjo classification requires rice polished to 50% or below and typically uses a portion of brewer's alcohol to develop aromatic character.