Brewed using the sake rice "Hitogokochi" grown in Nagano Prefecture, this unfiltered Genshu sake is full-bodied and well-aged, showing roundness and smoothness.
Named after the founder of the brewery, Matsujiro Kurogouchi, this Daiginjo is the masterpiece of Senjo. With most of the making process handled by hand, it demonstrates the sophisticated know-how of the brewery. Aged at freezing temperature for half a year, it is complex and deep, showing fresh yet rich flavors, with gentle sweetness and tartness like well-aged white wine.
| Record of Awards | - |
| Sake Texture | Daiginjo |
| Area/ Prefecture | Chubu/Nagano |
| Ingredients | Hitogokochi (made in Nagano prefecture) |
| Rice Polishing Ratio | 40% |
| Alcohol Percentage | 18% |
| Taste Profile Classification | Aromatic Type |
| Sake meter value | -1 |
| Acidity | 1.3 |
| How to Drink | Cold |
| Food Pairings | Raw fish, dessert, fruits etc. |
| With/ without a carton |
Wooden box |
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