Gohyakumangoku polished to 50% is used for this arabashiri — the first free-run press fraction — giving the daiginjo an intensely fresh, raw energy that bottled versions lose over time. Brewed by the Echigo toji tradition in Niigata's Agano City, it captures the clean, crisp minerality of the Agano River watershed.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
Learn more about DaiginjoPrice information is only available in Japan.
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