히코마고 준마이 긴죠 니고리자케

Kimoto fermentation and at least five years of ice-temperature aging define this junmai daiginjo from a Saitama kura that became Japan's first postwar all-junmai brewery in 1987. The Chichibu aquifer's hard water and the long maturation yield a sake of remarkable depth, best enjoyed warm at 45 to 55 degrees Celsius.