A popular junmai daiginjo blend made from Yamadanishiki rice grown in Designation A, a district of Hyogo historically known to be of superior quality. The sake is aged in ice-cold temperatures for about two years. The resulting brew has an enticing aroma that leads into a smooth, deep flavor with chestnut and floral notes. Try pairing this richness with dishes heavy in butter, cheese or olive oil.
|Taste Profile||Rich & Dry|
|Rice variety||Yamadanishiki Designation A|
|Yeast variety||In House (Kato9)|
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