Daiginjo

IWC2013 日本酒部門 583銘柄での最優秀賞　第1位のチャンピオン・サケ　を受賞。福岡県糸島産「山田錦」を精米歩合35％に磨き上げ極寒に仕込み、わが子を育てるように大切に発酵させ、「しずく搾り」によって仕上げました。優雅で華やかな香りと、芳醇かつ透明感のある味わい、余韻が絶妙のハーモニーを奏でていて素晴らしいとIWC審査員から絶賛されました。

Made from Fukuoka's "Yamada Nishiki" rice, which is polished to a rate of 35%. Fermentation takes
place in frigid conditions to maintain purity in flavour and the process is closely monitored for perfection.
Daiginjo Gokuho received the highest award of 583 brands in the IWC 2013 sake category, taking first
place.

This Daiginjo sake, created by Miyao Shuzo, is made with high-quality Yamada Nishiki rice from Hyogo Prefecture that is carefully polished at their own rice milling factory. The rice is then washed and soaked in just seconds, followed by a koji-making process with precise temperature control. The sake is then fermented in small batches at a low temperature, and aged for an extended period. This results in a refreshing aroma and a smooth, sharp taste. Experience the blend of tradition and modernity with this high-quality sake, crafted with centuries of tradition and unique smelting technology.

Perfect for gifting or indulging in a refined taste experience.