야마탄마사무네 특별 준마이

From the historic post-town of Uchiko in Ehime Prefecture on Shikoku island, Yagi Shuzobu has operated since 1831, producing sake that repeatedly earns national recognition for precision and elegance. World's best sommelier Paolo Basso awarded their junmai ginjo a near-perfect 9.9 out of 10. The Tokubetsu Junmai centers on Matsuyama Mii, a rare heirloom rice cultivar indigenous to Ehime and notoriously difficult to cultivate, polished with care and brewed with soft mountain water from the Uchiko highlands. Light-bodied and aromatic, with subtle melon and a gentle sweetness balanced by a clean, sharp finish, it speaks clearly of the terroir that shaped it.