Tatenokawa Junmai Daiginjo Joryu

Using Miyama Nishiki, which was raised by local contract farmers by "special cultivation" of pesticides and reduced chemical fertilizers, we brewed up to 40%and brewed. Miyama Nishiki is generally regarded as hard rice, and it is said that rice is difficult to melt, so it is difficult to get a range of taste. However, using the accumulated techniques and experience so far, we focused on bringing out the taste while bringing out the characteristics of Miyama Nishiki. It is characterized by its elegant citrus and gentle fragrance, and has a clean and sharp taste and high quality acidity and snuggle up to the meal.