Description

The Bancho Seisen Sekijowonagaru Junmai Daiginjo is made from Yamada Nishiki rice. The rice is polished up to 40% and is brewed over a month. The sake is brewed using a yeast produced from the Abelia flower. This results in an elegant, sweet and smooth taste with a wonderful scent.

The sake has an aroma that is sweet and fruity aroma like a fruit wine and has a well-balanced taste. There is a pleasant umami sharp taste at the end.

Yoshidaya brewery is one of the few breweries in the whole of Japan that uses the traditional method of Haneki Shibori to extract the sake from the rice.