Daiginjo Sake

Prefecture: Niigata• Brewery: Midorikawa  .•  Rice: Koshi Tanrei & Hokuriku #12 milled to 40%  •Water: Soft water from the 50-meter deep on-site well• Yeast: Kyoukai No. 9 • SMV: +5 • Acidity: 1.5 • Amino Acid: 0.9 •  ABV: 17%

• Midorikawa’s excellent craftsmanship taken to new height
• Defined and precise, notes lilies and irises with an airy texture
• Matured at low temperture for two years before release

This special Daiginjo sake is made with all the craftsmanship and efforts of this kura such as labor intensive koji-making and slow low-temp fermentation in small vats. Several batches made from two types of sake rice are tasted and then blended after being matured at low temperature for at least two years. Defined and precise, faint floral notes of lilies and irises and a texture that floats across the palate. Koshi Tanrei and Hokuriku #12 milled to 40%.

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