A junmai daiginjo from Himi, Toyama, brewed with Yamada Nishiki rice and Kanazawa yeast, offering a fruity aroma and well-integrated rice umami with a refreshing acidity. The brewery presses all sake using the traditional fune method, the only brewery in Toyama Prefecture to do so across its entire lineup. Steamed rice is cooled by the natural sea breeze from Toyama Bay before brewing.
Price information is only available in Japan.
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