타카이사미 준마이 긴죠 야마다니시키 80 연마

Yamada Nishiki polished to 80% gives this junmai ginjo a clean, rice-forward character within the dry style Otani Shuzo has maintained since 1872. Low-temperature fermentation in Kotourachō, backed by Daisen mountain spring water, shapes a smooth and lightly fragrant sake.