이즈미바시 준마이 다이긴죠 잠자리 라벨 오마치 기모토

Izumibashi Junmai Daiginjo Dragonfly Label Omachi Kimoto from Izumibashi Shuzo in Kanagawa uses Omachi rice, one of Japan's oldest and most storied brewing rice varieties, milled to the daiginjo threshold of 50 percent or below. The kimoto method, an ancient lactic fermentation technique requiring manual labor and weeks of careful management, adds complexity and a structured acidity that distinguishes this sake from modern-method daiginjo expressions.