Fujimasa Junmai Daiginjo

We use Yamada Nishiki from Hyogo Prefecture, and use sake rice that carefully polished the rice policy of rice. We usually take 30 days to ferment slowly over 40 days. As a result, it brings out the elegant and fruity ginjo scent. In addition to enjoying the scent, you can feel the taste of the core of the sake rice of Yamada Nishiki, and it is an irresistible one for sake.