Koshi Tanrei rice, a Niigata-origin variety, is polished to 50% and brewed with Myoko mountain spring water, then cold-aged after single-bottle pasteurization to develop a smooth, mellow texture. This junmai daiginjo won a gold award at the 2016 U.S. National Sake Appraisal in the daiginjo-B category.
Price information is only available in Japan.
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