Junmai Daiginjo "Toij no yorokobi" ausverkauft and pleasant acidity

and pleasant acidity

This Junmai sake is produced using the Kimoto method

This Junmai Daiginjo matured for 1

produced by the renowned Nagai Shuzo Brewery

This Junmai Daiginjo is a seasonal

Junmai Daiginjo "Toij no yorokobi" ausverkauft and pleasant acidity"Toji no Yorokobi" the joy of the master brewer is Kikkawa Jozo's premium Junmai Daiginjo. Made from carefully selected Yamada Nishiki rice, polished to less than 50%, and brewed with the hard, mineral rich water from Mount Afuri. The result: a complex, multi layered sake with notes of white peach, ripe melon, and a hint of white flowers. On the palate, it is silky and elegant with a clear, precise structure. The long, dry finish with delicate