Drawn directly (jikagumi) from the toji's own pressing vat in Suzaka, Nagano, this Keiryu Daiginjo represents the head brewer's unfiltered personal judgment, the first and most immediate expression of the year's premium batch at Endo Shuzojo, founded in 1864. Made with Shinshu mountain spring water and top-grade sake rice, it is a limited seasonal release that captures the toji's craft at its most direct and unmediated.
Price information is only available in Japan.
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