다이코쿠마사무네 준마이 긴죠 효고니시키

Daikoku Masamune Junmai Ginjo Hyogonishiki is brewed from Hyogonishiki, a sake rice cultivar developed in Hyogo Prefecture as an alternative to Yamadanishiki, offering a distinct regional flavor profile. The junmai ginjo classification requires no added alcohol and a polishing ratio of 60% or below, resulting in a fruity, aromatic style.