Yamada Nishiki polished to 40% is brewed using the brewery's signature complete fermentation, then aged to develop a rich, amber depth reminiscent of toffee with measured acidity and an unhurried, mellow finish. Long-term maturation softens the high polish's natural delicacy while adding complexity uncharacteristic of younger daiginjo. The 'Tokinotakumi' (Artisan of Time) name reflects this deliberate, time-intensive approach.
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