Daiginjyo Mitsutake

Daiginjo Sake made by polishing rice Yamada Nishiki to 40 %. The fragrance, umami, and richness are well -balanced, fermented and aged at low temperatures. There is a gorgeous ginjo scent, and the elegant and mellow taste spreads in your mouth. Koji making is a gem that creates a delicate flavor and traditional handmade technique unique to small preparation, as it takes time and effort to be called a traditional box koji.