Produced by the historic Kiyama Shoten brewery in Saga, this Junmai Daiginjo is made from carefully polished Kitashizuku rice (40%), resulting in a sake that is both elegant and refined.

This Junmai Daiginjo is crafted from Kitashizuku rice, polished to 40% to achieve a delicate and elegant profile. The brewing process involves a slow fermentation at low temperatures, enhancing the sake’s clarity and depth of flavor. The result is a sake with a clear, transparent appearance and a gently full-bodied taste, complemented by moderate acidity and a lingering finish.

Crafted with pure mountain water and traditional low-temperature fermentation, it offers a clean yet full-bodied experience.

Best served chilled, this sake is a perfect companion to sushi, sashimi, and light, delicate dishes.

Recognized for its exceptional quality, it reflects Kiyama Shoten’s century-long dedication to sake craftsmanship.

Suggestions

Grilled fish, mild cheeses, cold tofu dishes, light chicken dishes

Alcohol content

16

Serve Temperature

3-10ºC