Yamada Nishiki polished to 39% is used for this daiginjo from Kametaya Shuzoten in Matsumoto, Nagano, brewed using hand-washing with stopwatch precision, low-temperature long fermentation, and snow-cooling of tanks in the final fermentation stages. The brewery received Gold at the National New Sake Appraisal and Gold at the International Wine Challenge for its daiginjo expressions.
Price information is only available in Japan.
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