Suifu Junmai Daiginjo

Description

This sake features a calm taste with an elegant aroma. It is a product deeply rooted in the Kibi region, made from the rice variety “Miyako,” which was discovered during the Edo period and cultivated in the Kibi area until the Taisho era. After being extinct, “Miyako” has been revived for making sake in Kibi, grown pesticide-free in terraced fields at the foot of Onijou. It is the highest grade among the three types of sake made from “Miyako.”