Izumiryukoshinohakusetsu Daiginjo

Izumiryukoshinohakusetsu Daiginjo is brewed at the foot of Yahiko Mountain in Niigata Prefecture using the brewery's own Izumiryu (spring-stream) method, an in-house fermentation technique established by the founder in 1838. The brewery is the only one in Japan where all brewers hold a first-class sake brewing technician certification, and their daiginjo is crafted through exhaustive hand processes mirroring competition-level brewing.