Top-shelf sake worth hunting down.
Nov 04, 2019
2 minutes
Takanami Jyunmai Daiginjyo
eventh-generation owner Motoharu Nahahara is a microbiology graduate, giving him additional insights into the delicate making of koji culture and fermentation. The brand’s Jyunmai Daiginjyo is a perfect combination of Miyama Nishiki rice, polished to 49%, slow-fermented at low temperatures to coax out more flavours,
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