Daiginjo polished to 40% by a brewery established in 1844 at the foot of Mt. Sarakura, using local Itoshima-grown Yamada Nishiki and Sarakura mountain spring water. Drip-pressed using the traditional fusa-tsuri method, it delivers a refined fruit aroma and a pure, clean palate with minimal impurity.
Price information is only available in Japan.
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