Gohyakumangoku rice polished to 65% makes up the base of this junmai, with 99% of the total grain converted to koji — far exceeding the typical 20% koji ratio in standard brewing. The near-total koji ratio produces concentrated sweetness, vivid acidity, and a wild character driven by Tsuchida's kimoto natural fermentation.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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