Daiginjo tobindori from this Hiroshima brewery, made from Yamada Nishiki polished to an extreme 30% and fermented over approximately 40 days at low temperature. The sake is drawn only by gravity through fukuro-tsuri bag hanging, then aged one year in tobin vessels, resulting in a fragrant nose free of harshness and a refined, lingering sweetness balanced by dry depth.
Price information is only available in Japan.
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