Description
A daiginjo from Shinshu Meijo under the Takizawa label, produced by the tsurishibori (bag-hanging drip-press) method using Yamada Nishiki polished to 35% for koji and 39% for kake rice. The sake is then cold-stored in 1.8-liter bottles for approximately nine months, developing a rich, transparent character with a lingering aromatic finish.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Daiginjo?
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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Shinshu Meijo Co.,Ltd
Nagano
The tributary of the Chikuma River, the River of the Yoda River, was built in the current land, searching for high quality brewing water. Using traditional techniques and contemporary technologies, we make handmade and without compromise -based sake brewing.
Est.1834
BrandShuuhoukikusakari
Address2999-1 Nagase Ueda Nagano
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Food type guide
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