This dry Junmai Daiginjo is brewed with Miyamanishiki, a cold-hardy rice variety developed in Nagano Prefecture and widely used in northern Japan. The karakuchi dry profile contrasts with the delicate, high-polish nature of daiginjo, producing a sake with both elegance and a firm finish. Kojima Sohonten applies Yamagata craftsmanship to this Miyamanishiki expression.
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