Grade: Junmai Daiginjo

 IKOMAHOUZAN Junmai Daiginjo is 100% made from the rice type “Yamada Nishiki” – the most representative type of rice used to make sake, and carefully prepared with traditional techniques. With rice milled down to 40% of its original size and fermented at cold temperatures, this has a delightfully rich body, smooth taste, and fruity-like an apple in fragrance.

Rice polishing ratio: 40%

Alcohol Content: 16%

Rice: Yamada Nishiki

Producer: Ueda Shuzo

Prefecture: Nara