Fukui Prefecture's FK-501 yeast drives this dry junmai daiginjo, producing a sake meter value of +8 to +9 and a refreshingly crisp finish described as wind cutting cleanly through. Yamada Nishiki from Fukui's Togo region and soft Hakusan water keep the mouthfeel elegant, making it a natural companion to bitter, seasonal fish.
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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