Junmai daiginjo from Yoshinotomo Shuzo in Toyama, brewed with Yamada Nishiki polished to 40% and fermented slowly at low temperature using Tateyama snowmelt water. The extended cold fermentation yields an elegant fragrance and a full yet refined umami, and the style has won recognition at international sake competitions including the London Namazake Award.
Price information is only available in Japan.
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