Produced by Shinshu Meijo in Nagano using Hitogokochi and Miyama Nishiki rice polished to 70%, this junmai is brewed with ultra-soft Wada Pass obsidian water, which the brewery credits for drawing out the natural aroma and umami of the ingredients. The brewery traces its roots to 1833, making it one of the oldest sake families in the Uda River basin.
Price information is only available in Japan.
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