Yamahai fermentation produces this daiginjo genshu from Ota Shuzo's Chiyoda Gura in Nada, Kobe, retaining the method's characteristic acidity and firm body alongside elevated alcohol from undiluted pressing. Noto-toji guidance at the brewery's Higashi-Nada facility shapes a complex, layered profile.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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