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Grade: Daiginjo / Rice: Yamadanishiki / Polish: 40% / SMV: +3.5 / Acidity: 1.4
Luxury shaving up to 40 percent of the rice, the original thorough temperature management, is a gem of a master brewer intimacy, which is a long-term low temperature fermentation. The Daiginjo has a fruity fragrance and it leaves a smooth aftertaste.
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