JUNMAI DAIGINJYO from FUKUI PREFECTURE
Best served COLD
CLEAN • FRAGRANT • RICH
Rich aroma and acidity typical for junmai daiginjo method are integrated into a distinctive character. This sake is made of Yamadanishiki at a special region in Hyogo prefecture, and matured for 12 months under -5°C
Brewed by KATOUKICHIBEE SHOTEN
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