Aiyama from Hyogo Prefecture is polished to 40% and collected via tobingakoi (drip press) for this junmai daiginjo, a method that yields the most delicate and aromatic free-run sake. The Aiyama variety contributes its characteristic lush sweetness and ripe-fruit character, balanced by gentle acidity and a lingering finish.
The pinnacle of sake โ pure rice, no added alcohol, extraordinary precision.
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