Junmai Daiginjo from one of Nagano's smallest breweries, which produces only around 70 koku per year entirely by hand. The brewery's daiginjo-class sake is known for elegant ginjo aromatics and refined rice umami derived from slow, low-temperature fermentation.
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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