YukiOk0408
It's light and fruity. Delicious.
Here is an explanation
Since the pressing time is set to "Risshun no Hi" (the first day of spring), this sake is more difficult to make than daiginjyo because it must be carefully controlled and adjusted according to the quality of the rice and climate changes of each year.
In between shipments, the brewery performs a purification ceremony to pray for good health, family safety, and prosperous business. Please enjoy the fresh, vibrant, freshly pressed flavor that could only be tasted in the sake brewery.
This precious sake can only be enjoyed once a year.
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