A daiginjo from Toyokuni Sake Brewery in Aizusakashima-machi, Fukushima, where the fifth-generation owner-toji presses all grades using the traditional fune method. The brewery earned a gold prize at the National New Sake Tasting Competition and produces daiginjo through long, low-temperature fermentation of well-polished rice.
Price information is only available in Japan.
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