A yamahai daiginjo brewed at the Shirakabegura in Nada and aged for five years in ceramic pots in the Himuro cellar under near-freezing temperatures. Slow cold maturation transforms the daiginjo's fresh fruit notes into layered aromas ranging from white peach and yellow apple when chilled to melon and banana bread at room temperature.
Price information is only available in Japan.
No reviews yet. Be the first to review!
