Yamada Nishiki polished to 40% forms the foundation of this daiginjo from Tsuchiya Shuzoten in Nagano's Saku region, a brewery that was the first in Nagano to commercially produce ginjo-class sake. Cold mountain air from the Saku basin and clean groundwater from the Chikuma River system support careful fermentation.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
Apr 05, 2026, 7:38 AM
