Chotokusendaiginjo Tajima

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.