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Pioneers of the revolutionary Izumi-ryu brewing method, Yahiko Shuzo (est. 1838) is entrusted with brewing the holy sake for the Echigo Ichinomiya Yahiko Shrine.
Koshi No Hakusetsu Junmai Dai-Ginjyo is produced utilizing Yahiko Village (10 mi²) cultivated Yamada-Nishiki rice and the extraordinary subterranean water from the base of Mt. Yahiko.
Preferred Serving Temperature:
- 720 mL
Bright, Aromatic, Silky, Moderately Viscous, Dry.