Kisoji Tokubetujunmai Daikanjikomisiboritate

Tokubetsu junmai brewed during the coldest period around daikan (major cold), using a blend of Miyama Nishiki and Hitogokochi rice polished to 55%, pressed as shiboritate nama genshu (unfiltered, undiluted, unpasteurized). Produced at an altitude of 936 meters in Kiso, Nagano, this seasonal release balances a lively freshness from the cold fermentation with a rich, sweet-acid interplay characteristic of the brewery's high-elevation style.