라이후쿠 준마이 다이긴죠 도빈가코이

Aiyama from Hyogo Prefecture is polished to 40% and collected via tobingakoi (drip press) for this junmai daiginjo, a method that yields the most delicate and aromatic free-run sake. The Aiyama variety contributes its characteristic lush sweetness and ripe-fruit character, balanced by gentle acidity and a lingering finish.