1 / 2
- Yamada-Nishiki, considered the best rice for sake brewing, is polished to 40%, and the mash is fermented at a lower temperature for a longer time than usual. This sake has a soft and elegant taste with the fullness characteristic of Junmai sake. It is recommended to drink this sake cold or at room temperature. It is also ideal as a mid-year or year-end gift.
- Junmai Daiginjo
- Rice and Rice koji
- Yamada Nishiki
- Its elegant ginjo aroma and soft flavor go well with meat-based dishes such as shabu-shabu.