준마이 다이긴죠 도요노아키

Yamada Nishiki polished to 40% is cold-fermented over a long period and pressed in a traditional wooden fune with minimal pressure, expressing the Izumo toji's aji-ginjo style of flavor-forward daiginjo. Subtle ginjo aroma leads into a full, rounded palate with well-integrated acidity that lifts the umami of food. Fruit notes gradually unfold on the palate, fading into a crisp, clean finish.