This junmai daiginjo from Hamanatsu Shuzo in Aomori uses Yamadanishiki rice polished to 35%, the gold standard rice variety for premium sake production. Fermented slowly in the cold Aomori climate with pure water from the Hakkoda Mountain snowfields, it achieves fine floral and fruity complexity characteristic of top-tier junmai daiginjo.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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