센료오토코야마 준마이 다이긴죠

Senryootokoyama Junmai Daiginjo is produced by Miyasaka Jozo in Suwa, Nagano, combining pure-rice junmai principles with daiginjo polishing of 50% or less to achieve exceptional refinement without added alcohol. The result foregrounds the natural umami of Nagano-grown rice alongside delicate floral and fruity aromas developed through low-temperature fermentation. Suwa's position at approximately 760 meters above sea level sustains the cold conditions necessary for extended, careful ginjo fermentation.