Miyama Nishiki rice polished to 50% goes into this junmai daiginjo from Akita's Shirakami Mountains region, brewed with Komachi R-5 yeast. Elegant ginjo aromatics lift into a graceful acidity that broadens across the palate, finishing with the clean sharpness characteristic of the Yamamoto style. Named to evoke a walk-off grand-slam moment, the profile carries expressive fragrance balanced by a bright, lingering finish.
Price information is only available in Japan.
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