Yamada Nishiki polished to 40% and fermented via the kimoto method, this junmai daiginjo from Shoutoku Shuzo in Fushimi employs one of sake brewing's most labor-intensive traditional starters. The kimoto process yields a complex, deeply flavored sake with savory depth alongside the elegance expected of high-polish daiginjo; warm serving is also recommended.
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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