Description
The Sensai series is brewed using the traditional techniques of the Tanba Toji brewers, using the Kimoto method. The Daiginjo uses wooden barrels are used as fermentation containers for the mash, and the flavor is carefully developed through long-term, low-temperature fermentation.
With a silky smooth mouthfeel, the fresh sweetness and light acidity reminiscent of white peach spread across the tongue, developing into a sweet aftertaste.
| Grade | Junmai Daiginjo |
| Alc % | 15 |
| Sake degree | -5 |
| Acidity | 1.8 |
| Rice | Yamadanishiki |
| Rice milling ratio | 50％ |
| MOQ | 60 bottles |
