Hatsukame Daiginjo Ai

Description

A premium product that is said to be the origin of “Daiginjo no Hatsu Kame,” which was commercialized in 1967. It features a natural ginjo aroma derived from traditional yeast, complemented by a refreshing umami. This is a light and crisp Shizuoka-style daiginjo sake. By adding a very small amount of brewing alcohol just before pressing, it enhances the elegant aromas hidden within the mash while also bringing a refreshing sharpness to the sake. It is brewed with the pairing of fresh seasonal fish from Suruga Bay in mind, showcasing the characteristics of Shizuoka-style daiginjo sake.

Limited Edition (April and September / Limited Release)
Polishing Ratio: Koji Rice 40% / Nakadori Rice 50%