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Tokusen Junmaidaiginjo Izumibashi Kimoto-jikomi
- Junmai Daiginjo-shu made with the highest polished rice using Yamadanishiki grown in-house. Its sweetness and umami taste spread elegantly in the mouth. The yeast used is No. 9 yeast from the Japan Brewers Association, and the traditional sake brewing process is called "nama-hashiwazukuri. The refreshing taste and clean umami of the sake is balanced perfectly by the freshness of the sake yeast. It is best served lukewarm.
- Junmai Daiginjo
- Rice and Rice koji
- Ebina Yamadanishiki
- Boned vegetables and seafood, simmered bowls, etc. Good with firm flavor despite being a Daiginjo.
- Enjoy with well-seasoned daikon radish, fish paste, etc. with lukewarm sake and dashi broth.