招德 純米大吟釀 生酛

Yamada Nishiki polished to 40% and fermented via the kimoto method, this junmai daiginjo from Shoutoku Shuzo in Fushimi employs one of sake brewing's most labor-intensive traditional starters. The kimoto process yields a complex, deeply flavored sake with savory depth alongside the elegance expected of high-polish daiginjo; warm serving is also recommended.