Miyakoshibori Daiginjo uses Iwai, Kyoto's historic sake rice, pressed using the miyakoshibori (Kyoto pressing) method at Gekkeikan's Fushimi brewery, founded in 1637. The soft water of Fushimi and Iwai's rich, robust grain character produce a full-bodied daiginjo with deep, layered complexity rooted in Kyoto's 400-year brewing tradition.
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