준마이 다이긴죠 닛신고텐

Junmai Daiginjo Nishingoten from Kitanohomare Shuzo in Hokkaido draws its name from the grand herring estate mansions (nishin goten) that lined Hokkaido's coast during the 19th-century herring boom. As a junmai daiginjo, the rice is polished to at least 50 percent before fermentation, producing a sake of exceptional purity and refined aromatics. Hokkaido's cold climate and clean water support the precise fermentation required for this top-tier grade.