쓰지젠베에 준마이 다이긴죠 야마다니시키

Yamada Nishiki polished to 50% characterizes this junmai daiginjo from Tsujizenbee Shoten in Tochigi. The Yamadanishiki-specific designation signals a focus on the rice variety's pronounced umami and its ability to ferment cleanly at this polish level.