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- Tojo Yamadanishiki from Hyogo Prefecture's special A district is used as the raw material rice. The rice is polished to 40% and fermented at low temperature for a long time. It has a fruity aroma and refreshing acidity, It is a slightly dry daiginjo with a fruity aroma, refreshing acidity, and a clean mouthfeel.
- Rice, Rice Koji and Distilled Alcohol
- Yamada Nishiki