Tomitsuru Daiginjo uses Yamada Nishiki polished to 50% from Aichi Shuzo in Aishō-cho, Shiga, a brewery founded in 1869 near Lake Biwa. One of Japan's smallest operations at approximately 1,000 liters/year, this award-winning brewery (3 consecutive National prizes, Feminalise Gold) uses Suzuka mountain range water to craft a daiginjo of exceptional purity.
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