Tengumai Daiginjo Nakasaburo uses Yamada Nishiki polished to 35% from Shata Shuzo in Ishikawa, named after legendary toji Nakasaburo, whose mastery helped establish the Kanazawa yeast (later Kyokai No. 14) that transformed Japanese ginjo brewing. Nakasaburo delivers an elegant ginjo aroma with a well-balanced sweetness and umami that honors his historical legacy.
Price information is only available in Japan.
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