Yamadaho, the ancestral predecessor of Yamada Nishiki, is polished to 45% and pressed by the fukuro-tsuri method in this Shizuoka junmai daiginjo. Small-batch brewing with Okitsu River spring water and low-temperature fermentation produces the aromatic, full-bodied character the brewery is known for.
The pinnacle of sake โ pure rice, no added alcohol, extraordinary precision.
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