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Description
Daikoku Masamune Daiginjo from Yasufuku Matashirou Shouten in Hyogo Prefecture represents the highest classification in sake, requiring rice milled to at least 50% and careful, low-temperature fermentation. Hyogo is home to the Nada district and is the largest sake-producing prefecture in Japan, with access to premium Yamadanishiki rice grown locally.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
Brand大黒正宗
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