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This limited production Competition-Spec Junmai Dai-Ginjyo is produced using Fukuoka cultivated Yamada-Nishiki sake brewing rice milled to 33%.
The sake is extracted via the gravity-draw method into 18L Tobins (similar to a carboy) for mellowing. The genshu designation denotes the absence of water blending, preserving the full alcohol content of production.
Preferred Serving Temperature:
- 720 mL
Aromas are soft yet strong, reminiscent of just washed rice, green melon and lilies. Ultra soft and gently sweet on the palate, the flavors of honeydew and white flowers are concentrated and coat the mouth, leaving pleasant hints of flavor after each sip.