To make this junmai daiginjo, we mill Gohyakumangoku variety rice, harvested in Fukui Prefecture, until 50% of the rice grain remains. Two kinds of Kochi kobo yeasts, AC95 and A14, are also used. It is brewed slowly at low temperatures and bottled right after the pressing process.
Tasting Notes
It boasts a well-balanced ginjo aroma, refreshing sweetness, and sourness that is a signature of Su-igei’s sake. Two ginjo kobo yeasts have been carefully blended in a ratio designed to bring about a fresh, crisp aroma and flavor.
