Utilizing local Yamadanishiki rice, this junmai daiginjo has a captivating nose of lush stone fruit, juicy peach, and sweet herbaceous undertones mingle on the nose. The rich fruit layers carry seamlessly onto the palate, balancing tropical pineapple with a bright hint of acidity before a clean, featherlight finish.
Location
Higashikawa, Hokkaidō Prefecture (as of 2020)
Founded
In 1877 in Tase, Ena District, Gifu Prefecture
Toji
Koji Yamada
Style
Junmai Daiginjo
Water Source
Medium-hard snowmelt from Mount Taisetsu, via underground river
Koji Type
Yellow
Koji-mai
Yamadanishiki (Ashibetsu, Hokkaidō grown), 50% seimai buai
Kake-mai
Yamadanishiki (Ashibetsu, Hokkaidō grown), 50% seimai buai
Shubo
Sokujo-moto
Yeast
1401
Pressing
Yabuta
Filtration
Super-fine filter (non-charcoal filtered)
Pasteurization
Binkan hi-ire (Nama Chozo)—once after bottling, ~24 bottles at a time for exacting and brief time at temperature
ABV
15%
SMV
-2
Pack Size
12x720mL