Matsunotsukasa SyuppinDaiginjo

Matsunotsukasa Syuppin Daiginjo is the competition-entry daiginjo from Matsuse Shuzo in Shiga, crafted specifically to the exacting standards required for submission to Japan's national sake competitions, where rice polishing beyond 50 percent and meticulous fermentation control are prerequisites for recognition. The syuppin, or competition-entry, designation signals that this is among the most technically precise and refined sake the brewery produces each year, with a polished, elegant fragrance and an immaculate structure. Competition-grade production at Matsuse Shuzo draws on Yamada Nishiki and the brewery's refined house yeast.