Isojiman Junmai Ginjo Tojo Yamadanishiki 1800ml

“This Junmai Ginjo nama genshu, Isojiman, is brewed using sake‑brewing rice—Special A District Yamada Nishiki—highly polished and slowly fermented at low temperature in a refrigerated ginjo brewing room, using the renowned soft underground water from Mt. Ainodake in the Southern Alps. With artisanal koji-making techniques accumulated over many years and carefully selected house‑cultured yeast, this handcrafted sake is produced with great care in the cold season. A freshly pressed undiluted sake with a mysterious fruity aroma and a refreshing taste. Enjoy it chilled to fully appreciate its clarity.”

Excerpt from the label (translated).