御前酒特等雄町2.2
Hiz
33,000 yen for a four-pack.
It was the most expensive sake on display.
Try it!
The "2.2" refers to the size of the sieve used to dry and prepare the rice. Normally, the sieve is 2.1 mm, but the rice is specially sifted at 2.2 mm, and only the large Omachi rice grains that remain are selected for sake brewing.
No, I'm sure a lot of time and effort goes into everything from the rice to the sake brewing process.
I wonder if the taste is worth the price.
Personally, I could not say that the sake was exceptionally tasty.
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