Sparkling Junmai Daiginjo from Daishinshu using Hito Gokochi rice. Effervescent, lightly cloudy, with gentle sweetness and a festive refreshing mousse at 5°C.
After several decades, we use the melting water of the Northern Alps, which has been naturally filtered.
We continue to make rice with a contract farmer with a tripod.
Brewing sake is a fusion with nature. Water, rice, person, and nature are integrated, and eventually reborn into a drop. We continue to brew the Shinshu wisdom. It is a "love thank -you" preparation to make thanks for the surrounding environment.
