Asahimatsu Daiginjonamagenshu

Yamada Nishiki polished to 40% is used for this nama genshu daiginjo from Asahimatsu Shuzo in Yame, Fukuoka, brewed by traditional hand methods and pressed with a vintage hydraulic press dating to 1934. The undiluted, unheated format preserves the bright ginjo aroma and full concentration of rice character. Soft groundwater from the Yabe River headwaters gives the sake a clean, smooth mouthfeel.