It is Daiginjo using Yamada Nishiki. First of all, you can feel the solid taste, and the back mouth gives you the impression that it will disappear quickly.
Since 1890, he has been making sake at the foot of the northeastern mountain in Yamagata City. About 17 types of rice used, 22-70%for rice polishing, 19-66%koji, and Japanese sake levels, such as sake degree -30-+20.
