오모타카 오토코야마 다이긴죠 야시로

Daiginjo represents the apex of the sake classification system, requiring rice polished to at least 50% and brewed with exceptional care to develop its signature fragrant, delicate profile. The 'Yashiro' designation in this Omotaka Otokoyama Daiginjo likely references a specific lot, season, or ceremonial bottling, an apt resonance for a brewery that has been producing ritual sake for Shiogama Shrine since 1716 under the Date clan's original commission. Abekan Shuzo's three-century tenure in Shiogama, coastal Miyagi, gives it deep access to the soft local water and cold winters that favor slow fermentation and the gradual accumulation of complex ester compounds. Brewer's alcohol, permitted in daiginjo (as opposed to junmai daiginjo), is used here with precision to heighten the aromatic lift above the fermentation cap.