Junmai daiginjo

Finest Junmai daiginjo-shu “Izumibashi”Yamahai-moto –

  • Yamadanishiki grown in Ebina
  • Seimai-buai 40%
  • Rice used for Shikomi 600Kg, Kojibuta, Fukuroshibori, Low temperature bottled storage, Kyokai sake yeast #701
  • Genuine hand-made sake brewed with traditional Yamahai-moto method purse to express beautiful taste and deep flavor of Yamadanishiki. Recommend to drink both cold and warm. 1800ml 10,000 yen + tax

Junmai daiginjo-shu “Izumibashi”

  • Yamadanishiki grown in Ebina
  • Seimai-buai 48% 【Henpei seimai
  • Rice for Shikomi 1000Kg, Kojibuta, Fukuroshibori, Low temperature bottle storage, Kyokai sake yeast #9
  • Dry taste Junmai daiginjo-shu brewed solidly. It has moisture flavor like silk and easy to swallow both cold and warm.  1800ml  5,000 yen + tax

Finest Junmai daiginjo-shu “Izumibashi” Yamahai-moto

  • Yamadanishiki grown in Ebina
  • Seimai-buai 40%
  • Kojibuta, Fukuroshibori, Low temperature bottled storage, Kyokai sake yeast #9
  • Junmai daiginjo-shu with refreshing aroma and rich moisture flavor.  720 ml  4,000 yen + tax

Junmai daiginjo-shu “Gin no Izumi” Green bottle

  • Yamadanishiki grown in Ebina
  • Seimai-buai 48% 【Henpei seimai
  • Kojibuta, Fukuroshibori, Low temperature bottled storage, Kyokai sake yeast #9
  • Junmai daiginjo-shu with gorgeous aroma and solid flavor.  720 ml  3,000 yen + tax

Junmai daiginjo-shu “Ebina no Sato”

  • Yamadanishiki grown in Ebina
  • Seimai-buai 48% 【Henpei seimai
  • Kojibuta, Fukuroshibori, Low temperature bottled storage, Kyokai sake yeast #9
  • Junmai daiginjo-shu with gorgeous aroma and solid flavor.  720 ml  3,000 yen + tax
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