Junmai Daiginjo genshu with elegant aroma, deep and thick mouthfeel, and full of the umami of rice.
Brewed with Yamada Nishiki rice from Yamaguchi Prefecture polished to 35%, and underground water from Nishiki River, the sake is gorgeous with ginjo aroma with the notes of pears. After the sweetness, the slightly bitterness blast in the mouth and makes it more balanced. The umami of rice gradually become stronger with time, which can be called the best Daiginjo genshu. Only 1,000 liters of sake can be produced each time, so every drop is the essence.
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|Record of Awards||Gold at Fine Sake Awards 2022 (Premium Daiginjo Division)|
|Rice Polishing Ratio||35%|
|Sake meter value||-|
|With/ without a carton||
Good examples of food pairings are Clams steamed in sake, Chinese steamed seafood, Salt-baked chicken and Thai raw shrimp, etc.