Isojiman Junmai Daiginjo 42 Spring Breeze 720ml

“This sake is crafted from top-grade Yamada Nishiki rice grown in Tōjō, Hyōgo Prefecture. Polished to 42%, it is fermented slowly and carefully at low temperatures (5–11 °C) using the renowned soft water of the South Alps, drawn from the Oi‑gawa underground stream sourced at Mt. Ainodake. The koji process, built on traditions dating back to the Tenpō era, lasts approximately 70 hours; combined with the use of high-quality house‑preserved yeast, volume is secondary to quality. The result is a sake with a refreshing natural aroma and a gentle, rounded yet profound flavor.”
Excerpt from the label (translated)