A junmai daiginjo polished to 50%, hand-washed and fermented at low temperature using rice grown in the Tamba region of Kyoto by this Kameoka brewery founded in 1882. The brewery's approach centers on the belief that sake brewing begins with rice cultivation, using a well on the property for its water and drawing on Kameoka's clean brewing conditions.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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