Yamada Nishiki and Miyamanishiki, both polished to 39%, are carefully brewed during the cold months of January and February using water from the Central Alps watershed in the Kiso Valley. The result is a dry, clean Daiginjo with a refined fragrance and smooth texture.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
Learn more about DaiginjoPrice information is only available in Japan.
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