We select Yamadanishiki, the highest-regarded sake rice harvested in the prestigious “Special-A” fields in Hyogo Prefecture, and mill it until only 30% of the rice grain remains. Two kinds of kobo yeasts are used in order to produce a beautiful daiginjo aroma and a crisp finish that is distinctive to junmai sake. Also, we select the finest “nakadori” (middle yield) during the pressing process, which is known to have a superb aroma, and we store it immediately to seal in the fresh taste.
Tasting Notes
This sake embraces the balance of the five basic tastes (sweetness, sourness, saltiness, bitterness and umami) produced with our sophisticated brewing skill, and exhibits a complex flavor naturally developed through fermentation. Its multi-layered, yet well-balanced taste makes it a superb accompaniment for food as well. We hope you enjoy its beautiful, deep ginjo aroma and mellow taste that can only be achieved by a premium junmai daiginjo sake.
