Chilled or Room Temp Recommended serving temperature 10°C~25°C Storage temperature 5°C
Approx 9.1 std drinks, 16％ alc/vol
Rice: Yamadanishiki Polished: 40% Koji Water Yeast: Shizuoka Kobo
Haginishiki / Kimoto Junmai-Daiginjo
Haginishiki Kimoto Junmai Daiginjo is crafted under the direction of Tōji Ms Ayano Hagiwara, who refines the brewing process each year so the sake reflects both technique and sensibility. Brewed using the traditional Kimoto method and the renowned spring water of the Abe River, this Junmai Daiginjo expresses exceptional clarity and balance.
A gentle melon-like aroma leads into a delicate, well-integrated acidity that lifts the palate and enhances food rather than overwhelms it. Light, precise and wine-like in its elegance, this sake is beautifully clean and refined an ideal match for delicate cuisine and thoughtful drinking.