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A competition-spec Junmai Dai Ginjyo produced using Yamada-Nishiki sake brewing rice milled to 39%.
Kitaya 39 is shizuku shibori sake that is extracted solely via the gravity-draw method.
Preferred Serving Temperature:
- 720 mL
Wild strawberries and plums with hints of honeysuckle, golden raisin, and minerals. Structured and nuanced on the palate with toasty flavors of baked stone fruits and almond flower. Cherry blossom and a touch of earth on the silky finish.