Kaiun Daiginjo

Description

Using specially selected Yamada Nishiki rice from the top A district of Hyogo Prefecture, we meticulously polish the rice to 40% degree of milling while carefully maintaining its temperature. The fermentation process of the mash is slow and done at low temperatures, gently extracting the delicate flavors inherent in the rice. Our commitment to Daiginjo sake dates back about 50 years, during a time when quantity and low prices were prioritized over quality. We were among the first to focus on enhancing the quality of Japanese sake, reaching a point where it is now recognized as synonymous with Daiginjo. The mash is crafted with patience at low temperatures to elegantly draw out the rice’s flavors. A small amount of brewing alcohol is added at the end to achieve a crisp finish. Many consider our Kaiun Daiginjo as a perfect gift.