Hatsukame Junmai Ginjou Toujou Yamada Nishiki

Description

A standard Junmai Ginjo made entirely from Tojo Yamada Nishiki, which is acclaimed as a grand cru (first-class vineyard) of Hyogo Prefecture’s special A district.

Its distinct characteristics include an elegant aroma reminiscent of tropical fruits derived from traditional yeast, along with a dry profile that is complemented by a pleasant natural sweetness from the rice. All products are brewed with a primary focus on pairing them with seasonal seafood from Suruga Bay (such as bonito, southern bluefin tuna, horse mackerel, mackerel, and sakura shrimp) and with dashi made from shaved bonito and mackerel flakes from Yaizu.