Soganohomare Daiginjo

Daiginjo made from Yamada Nishiki polished to 40% and brewed with the brewery's distinctive yodan (four-stage) mashing process, in which glutinous mochi rice is added at the fourth stage to produce extra depth of flavor without heaviness. Water drawn from the Tanzawa mountain range at around 50 meters depth contributes a slightly hard mineral quality that drives a crisp finish. Named for the Soga brothers, the brand has been a landmark of Kanagawa sake since the brewery's founding in 1870.