The concept of "Daiginjo that makes use of the water quality that has become delicious from autumn". Moderate Ginjo incense, umami and richness. Each balance is good. May from April. The ideal Daiginjo can be expected to be more umami from May and June from May, and enjoy delicious food while enjoying delicious food.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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