유키노마유 준마이 다이긴죠 나마겐슈

Bottled as a nama genshu with rice polished to 50%, this Junmai Daiginjo from Naeba Shuzo uses the one-stage fermentation method to preserve maximum freshness and aroma. Unpasteurized and undiluted, it offers the most expressive fruit-forward character in the Yuki no Mayu lineup at this polish level.