This is what Daishichi means by “high-end junmai sake”. Made from 100% Yamada Nishiki from the special A District of Hyogo Prefecture and aged well, it has a deep, rich umami flavor that floods the palate. This is not a ginjo-style sake, but a true junmai sake made with a focus on achieving a junmai-like umami flavor.

Recommended: Serve at room temperature (15-20 degrees Celsius), lukewarm or even hot. The intense richness and fullness of flavor make it ideal for pairings that go beyond conventional boundaries.

ABV: 15% / Rice Variety: Yamadanishiki (Hyogo Pref. Special A district) / Rice Polish: 65%