Aiyama, one of Japan's most prized and expensive sake-brewing rice varieties, is polished to 50% for this junmai daiginjo from Hida, Gifu. Sourced from Harima Tojo farmers through a multi-year arrangement, it is pressed and bottled directly as genshu, delivering the luxurious, full-bodied depth Aiyama is known for.
Price information is only available in Japan.
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