Junmai daiginjo aged at minus five degrees using Gohyakumangoku and Echigo-Tanrei rice polished to 40%, bottled as the Hizoshu (treasured sake) flagship of Yoshinogawa in Niigata. The extended low-temperature maturation draws out deep, fragrant ginjo aromas alongside a smooth, refined umami, earning a gold award at Kura Master 2018.
Price information is only available in Japan.
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