This daiginjo from Kurume City, Fukuoka is produced using the fukuro-tsuri bag-pressing method, where mash-filled sake bags are suspended inside the tank to allow gravity drip extraction. Brewed with natural spring water from the Kuju mountain range, it reflects the small-batch, handcrafted approach that defines this Meiji-era brewery.
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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