Junmai Daiginjo Donkura
To reduce miscellaneous waste as much as possible, we used only the central part of the rice of "Yamada Nishiki" produced in Yokawa-cho, Hyogo prefecture, which is difficult to obtain, & refined rice polishing rate to 30%.
The melt-water of the Northern Alps 400 to 500 years ago becomes groundwater over many years, & is brewed with fresh water pumped up as soft soft water.
"Donkura" is a Junmai Daiginjo that was created by Mr. Mori, who has the skill of a craftsman, by spending a lot of time & effort in the old days to help the fermentation.
< Monde Selection, won the highest gold award for 5 consecutive years >