Prefecture: Niigata • ABV: 16-17% • Rice: Koshi Tanrei milled to 40% • Yeast: Kyokai #10 • Water: On-site well soft water • Sake Meter Value: +3 • Acidity: 1.3 • Amino Acid: 1.3

• • Forward aroma, full mouth feel, lingering finish
• • Traditional Yamahai process creates a deep, rich full bodied flavor
• • Served best chilled or room temperature
• • Pairs well with grilled seafood such as lobster, salmon, and scallops

A unique Junmai Daiginjo with character and presence made from Yamada Nishiki rice milled down to 40% and fermented in the Yamahai method for body. Aromatic and light with a defined structure, mild notes of anise and melon. A terrific combination of traditional techniques with the latest technical advancements in rice polishing.