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This Junmai Daiginjo is made using 100% specially cultivated rice suitable for sake brewing that is cultivated using only organic fertilizers in the rice terraces of the Tosa Reihoku region where the sake brewery is located, and is brewed using Kimoto making in a blessed natural environment
Sake type: Junmai-Daiginjo
Rice Polish: 45%
How to drink: Chilled
Raw material rice / Gin no Yume or Yamada Nishiki (Kochi)
Food Pairing: This sake pairs perfectly with poached white fish in a creamy sauce, dishes with aromatic Asian spices or miso-based sauces.