데와자쿠라 야마가타 초한정 카메노오

Dewazakura Yamagata Chogentei Kamenoo (亀の尾) Junmai Daiginjo uses Kamenoo, the heirloom Yamagata rice developed in the late 19th century that became the ancestor of many modern sake rices, polished to 45%. From the IWC Champion brewery Dewazakura in Tendo City, this rare expression revives Kamenoo's distinctive rustic depth at the refinement level of junmai daiginjo.