Blending Yamada Nishiki, Ooseto, and Akebono at 50% polishing, this daiginjo from Sekaiitto in Wakayama is the entry-level expression in the Ichi daiginjo family. Slow Food Japan recognized the lineup with its Grand Prize, and this label offers the fruity ginjo character of the series in a more approachable form.
Price information is only available in Japan.
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