다이긴죠 타타라

Daiginjo Tatara is produced by Kimpo Shuzo in Shimane Prefecture, a region historically associated with iron smelting using the tatara furnace method, making the name a pointed reference to local industrial heritage. As a daiginjo, the rice is polished to at least 50% remaining, and low-temperature fermentation produces the refined aromatics and silky texture characteristic of the grade. Shimane's position along the San'in coast provides a cool, humid brewing environment that supports precise fermentation.