Brewed with Yamadanishiki rice, this junmai daiginjo is aged for 1,000 days at low temperatures. This aging process gives the sake a nutty aroma, which is followed by a rich, dry flavor. On the palate there are notes of walnuts, honey and clove. It’s recommended you serve this sake in a large wine glass so that you can relish the complex notes. Also take in its ornate kabuki label.
|Taste Profile||Rich & Dry|
|Yeast variety||In House|
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