Yamada Nishiki milled to an elite 35% underpins this daiginjo from Yamashiroya Shuzo in Yamaguchi, brewed with chemical-fertilizer-free rice grown by contract farmers in Yamaguchi City's Aito-Tokusa district. Water from the underground spring beneath Yamaguchi Daijingu Shrine, one of the region's three notable named waters, provides a clean and delicate mineral base. The extreme polishing level aims for the highest refinement of aroma and lightness.
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