Junmai daiginjo brewed from Hiroshima-grown Hattan Nishiki rice polished to 40%, crafted using the Kumamoto yeast that defines the Suigei house style. The rice delivers clean, rich umami with restrained sweetness, and the daiginjo polish brings an elegant uplift to the nose. Designed as a refined food-pairing sake, it balances depth with a focused, dry finish.
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