Polished to 35%, this junmai daiginjo is made under the Mikkaodori brand using the extended-odori fermentation technique that keeps the resting stage active for two to three days. The high polish and extended yeast development yield a sake with both delicate refinement and aromatic depth.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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