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Description
A daiginjo from Konotomo Shuzo in Hyogo under the Tajima label at the chotokusen grade. Daiginjo sake requires rice polished to at least 50 percent and careful low-temperature fermentation to develop its signature delicate, aromatic profile. The Tajima sub-region of northern Hyogo provides cold winters and clean water suited to precision brewing.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Daiginjo?
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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