An exceptional example of Junmai Daiginjo.

It is made with rice selected for its very high percentage of "umami". The aroma is round and important, the flavor is elegant and deep, this is one of the highest expressions of sake.

This brewery uses Kairyoushinkou rice, which is considered one of the most suited for Sake, but this type of rice has tall inaho (ear of rice) and it is very difficult to cultivate. Therefore this type of rice was on the verge of disappearing, but they found a local area that was producing “Warazouri" (traditional slippers) using the stem (wara) of this type of rice.
This brewery then worked with local farmer to grow this type of rice for them and restarted to use it for Sake.

Junmai Daiginjo from Iwate prefecture, made exclusively with Yamadanishiki rice polished to 50% of seimai buai. Extremely rich umami taste and deep aroma, slightly dry, this sake is a true masterpiece.

Mr Masahiko Fujio was awarded the Contemporary Master Craftsman award as well as the Yellow Ribbon Medal and leads the Toji team. He believes that selecting the best possible rice grain is very important so they hand pick the highest quality grains from the available rice. After the selection, they polish it by using a method called "Hempei-Seimai" (flat rice polishing) which maximizes the full potential of the rice, but it is very rarely used because it is very labor intensive.

The water that is use to is called "Daiji Shimizu" which is drawn from several hundred meters below ground always at 5 degrees throughout the year.

Recognitions:
This Sake won the National Bureau's Research Institute of Brewing Gold Award 12 times in the last 19 years and in 2015 they won the International Wine Challenge (Sake section) Gold Award.

Light wild grape liquor, made with rare grapes picked in the Yamagata mountains. It has an intense aroma and a particular taste, somewhere between a light (8% vol) berry liquor and a sweet wine.