This daiginjo has a flavor that is clean and elegant. Premium quality sake rice is polished down to 40% and brewed only during the coldest mid-winter season. This sake is produced using the superior skills of our brewers who employ a cold and slow fermentation process to produce a high quality daiginjo.
Rice polishing: 40% / Rice variety: Yamadanishiki, Miyamanishiki / Alcohol: 15.5% / SMV: +5.0 / Acidity: +1.0 / Yeast: Kyokai No. 1001