야마하이 담금 준마이슈 타비토 아와야마다니시키 담금

This variant of the Tabito yamahai junmaishu uses Awa Yamada Nishiki, the esteemed sake rice grown in Tokushima Prefecture, as its brewing grain. Tokushima's Yamada Nishiki is celebrated for producing a particularly clean and elegant flavor profile, which here intersects with Maizuru Shuzo's yamahai method and multi-year aging to produce a sake of structured acidity, full umami, and a long, savory finish. It is a compelling pairing of western Japan's finest rice with Akita's most traditional brewing craft.