TAKASHIMIZU Annual Japan Sake Awards Gold Prize Daiginjo Genshu Honshakura

Rice: Nishiki
Polishing Ratio: 35%
SMV: +1
Acidity: 1.3

In order to be able to brew the highest quality sake, it needs brewing in low temperature and crisp air of winter. The lowest temperature in Akita Pref. is from December to February. During this time period, it is normally a busy season. Under the leadership of master brewer and sparing no effort to brew in small batches, this rare and precious Daiginjo is brewed specifically to win the gold medal in the competition.

The Honshakura, led by master brewer Kikudige, uses Yamada Nishiki polished to 35% remaining and fully expressing the characteristics of association’s 1801 yeast. Creating an elegant aromas and flavors.