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- Yamadanishiki rice is used as the raw material, and the rice is polished to 40%. The rice is polished slightly lower than that of a daiginjo to express the umami and sweetness of junmai rice, and to create a milder mouthfeel. Compared to Daiginjo, the aroma is a little milder, but you can enjoy a gorgeous aroma that is well balanced with the flavor. It has a beautiful aftertaste with a pleasant lingering aftertaste. It is recommended to be served slightly chilled or at room temperature!
- Junmai Daiginjo
- Rice and Rice koji
- Yamada Nishiki
- Elegant and gorgeous aroma and beautiful rice flavor. It goes well with refreshing Japanese sweets.