“Miyao Shuzo” Shimehari Tsuru Daiginjo SAN(Cup) (16%) 720ml mts-23036 so it is finished at

so it is finished at 15% alcohol

KIMOTO JUNMAI which was brewed only by rice and Koji is a rich

The bottle should be shaken each time before pouring due to the high rice content that settles in the bottom of the bottle

Full-bodied and powerful taste

We always use Yamadanishiki for the Jyuku Koji part and Moto starter

“Miyao Shuzo” Shimehari Tsuru Daiginjo SAN(Cup) (16%) 720ml mts-23036 so it is finished at"San" is a word that means a sake cup. Made using the finest Shimeharitsuru techniques, including carefully polishing high quality Yamadanishiki rice produced in Hyogo Prefecture in house, washing and soaking the rice for seconds, temperature control, long term low temperature fermentation in small batches, and low temperature aging after bottling, this is a Daiginjo sake with a clean fragrance and smooth, crisp flavor. The sake is so flavorful that