A Junmai Daiginjo sake carefully brewed using only Yamada Nishiki rice.
Made with Kyoto's unique yeast "Kyo no Koto" and natural water from Fushimi, Kyoto.
The *moromi* (fermentation mash) was monitored for about four weeks, and the toji (master brewer) selected the perfect moment to press it.
With only one pasteurization process (hitotsuhi), you can enjoy its fresh flavor.

＜Limited Edition Product＞