텐구마이 가나자와 코보지코미 다이긴죠

Tengumai Kanazawakoubojikomi Daiginjo uses Yamada Nishiki polished to 40%, brewed with the famous Kanazawa yeast (Kyokai No. 14) that Shata Shuzo helped pioneer through the craft of legendary toji Nakasaburo. The Kanazawa yeast produces a distinctively elegant, aromatic ginjo profile rooted in Ishikawa's historic brewing identity.