Hatsukame Junmai Daiginjo Kame

Description

This is our flagship product that was launched in 1977. Utilizing the highest quality Yamada Nishiki rice from Hyogo Prefecture, often referred to as the “king of sake rice,” we carefully polish it and brew it with handmade koji and our own cultivated yeast from Shizuoka. After pressing, the sake is immediately heat-treated for sterilization and bottled, then aged slowly in a cold storage room for three years while waiting for its release. The seemingly contradictory elements of “freshness” and “maturity” are beautifully harmonized, offering a silky smooth texture and an elegant, gentle ginjo aroma reminiscent of tropical fruits.