Daiginjo is a highly positive white (rice -rice polishing walk) of carefully selected rice -friendly rice (Yamada Nishiki from Toyama Prefecture), and brewed with a long -term low -temperature fermentation with Ogawa yeast. It is a Daiginjo of Tanrei dry, a faint ginjo incense of Ogawa yeast and the king of sake rice, and the bulge of the supple taste of Yamada Nishiki. The scent is suppressed so that it does not disturb the dishes, and the sake quality is designed so that it can be drunk.
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