타이텐시라기쿠 빗추 도지의 니고리자케

Ginganishiki, Akita Prefecture's own sake rice, is polished to 40% for this junmai daiginjo from Kariho brewery in Daisen. Kariho uses the traditional sakafune pressing method, rare in modern brewing, and medium-hard water from the Omono River floodplain to produce its characteristically structured sake.