도요비진 도빈도리 준마이 긴죠 야마다니시키

The Toyobijin Tobindori junmai ginjo uses Yamada Nishiki polished to 50% for the main rice and 35% for the koji rice, pressing the moromi slowly through a small vessel to capture the finest drops. The resulting sake is unfiltered and once-pasteurized, with aromas of orange, pear, and peach, a smooth and nuanced sweetness supported by dry, well-integrated acidity, and a clean, refreshing finish.