This Junmai Daiginjo is made with Yamadanishiki rice that is carefully polished to 40%, and made by long-term low-temperature fermentation for 30 days. Can be enjoyed at room temperature or chilled.

An elegant taste that fuses rich umami and fine acidity. A sweet and elegant aroma reminiscent of fruits unique to Oginjo. The afterglow, the mellow aromas of vanilla and peach settle gently on the tongue. Creamy, rounded texture on the palate with fresh green finish. Pairs well with white fish sashimi, especially sea bream.

• Kura Master Gold Award 2021
• Kura Master Junmai Daiginjo Category Gold Prize 2019