Mansakunohana Junmai Daiginjo IchidohiireGenshu Family History

It is Junmai Daiginjo, which is brewed using Yamada Nishiki, Ho Yamada, and Watari 2, and will be released after a ripening period of about one year. The yeast uses AK-1, has a moderate ginjo scent, but is not too light due to aging, and is finished in a taste that tells the depth of the history of sake rice. It is Junmai Daiginjo, which has been well balanced after aging for about a year.