This Junmai Daiginjo-shu is made with only Awa Yamadanishiki rice and polished up to 40%. It is fermented carefully by using the method for Ginjo sake.
In the process of production, we wash the rice with limited water supply (supply time) and making Koji by hand for maximizing the benefit of Awa Yamadanishiki rice.
Rich umami, mild sweetness and clear acidity.
This is a premier local sake which has light taste, elegant and fruity but passionate aroma.
rice(from Tokushima), rice malt(from Tokushima)
This Sake can be enjoyed cold with refreshing Ginjo aroma, and warm enjoying the Umami of Awa Yamadanishiki rice.
Awa Yamadanishiki is grown in Awa-Town, Awa-City where is surrounded mild climate broght from Asan Mountains.
Cultivation had started since 1989, controlled fertilizer not too much protein. Fully cared and quality over quantity producing had proceeded and the name had registered aslective trademark in September ,2011.
Awa Yamadanishiki has larger white center where contains good starch, and less protein and fat so makes sake soft and rich.
Way to drink
‘Junmai Daiginjo’ is fermented at low temperature and brewed carefully, so it is finished with fresh taste of rich Ginjo aroma. It goes well with seafood and chicken based Japanese dishes.
We recommend you to drink it well chilled.