다이긴죠 텐포쇼이치

Daiginjo Temposhoichi from Kita Shuzo in Shiga takes its name from the Tempo era of the late Edo period, connecting this premium sake to the historical period when many of Japan's regional brewing traditions were formalized and refined. The daiginjo classification demands rice polished beyond 50 percent and meticulous fermentation management, producing a sake of exceptional delicacy, fragrance, and clarity. Shiga Prefecture, situated at the heart of Japan near Lake Biwa, benefits from the lake's influence on regional water quality and the prefecture's long brewing heritage along historical trade routes.