26,280 hours aging
Daiginjo is brewed by hand with Hyogo’s premium Yamadanishiki 35% polished, sake rice; it has been matured at low temperature for 3 years (26,280 hours).
Enjoy the gentle feelings on the tongue refined by the maturation process along with the aroma of rich ripe melon.
|Ingredient||Yamadanishiki produced in Hyogo grade A area|
|Rice Milling Rate||35%|
Cool（8℃ – 12℃）
|Suitable dishes||Grilled eel, smoked cheese, grilled fish marinated in saikyo miso, sweet and spicy boiled chicken wings|
※The figures could change depending on sake brewing year