Yamada Nishiki polished to 40% is aged for approximately three years at low temperature for this daiginjo koshu from Kirashuzo in Bungo-Ono, Oita. Crafted entirely by hand through every stage of production, the extended aging adds an additional layer of depth and smoothness to an already refined daiginjo base.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
Learn more about DaiginjoPrice information is only available in Japan.
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