Iwai rice — Kyoto's celebrated sake variety grown exclusively within the prefecture — is used in this junmai daiginjo from the Fushimi Yamamoto Kanzoshoten brewery. Iwai's large grains with prominent white centers are well-suited to the precise ginjo brewing process, and the result reflects the brewery's aim to preserve the characteristic umami of Fushimi sake. Fushimi's soft underground water contributes the region's signature smooth, approachable mouthfeel.
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