An "Estate” Daiginjo due to growing their own Yamada Nishiki rice for brewing. Typical evasive floral aromas with hints of fruit and complex yet light finish.
|People. Rice. Brewing. All are essential for good sake brewing - with this as their maxim, Azumaichi’s brewery workers actually take it upon themselves to produce the sake rice used themselves. This dedication has made them one of best known breweries in Kyushu. Originally, because they were unable to obtain Yamada Nishiki rice from Saga prefecture, their solution was to try to grow it themselves, but over time this became their standard of quality. With strong will and skill, they are industry leaders in the Ginjo market. Their brewmaster Katsuki Keiichiro is well-respected and well-known, and many other sake brewers come to Azumaichi to research his methods.