다이코쿠마사무네 다이긴죠

Daikoku Masamune Daiginjo from Yasufuku Matashirou Shouten in Hyogo Prefecture represents the highest classification in sake, requiring rice milled to at least 50% and careful, low-temperature fermentation. Hyogo is home to the Nada district and is the largest sake-producing prefecture in Japan, with access to premium Yamadanishiki rice grown locally.