Akashi-Tai Daiginjo Sake (30cl / 16%)
Made using Yamadanishiki rice grown in Hyogo Prefecture. A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavour. Elegant aromas of honey, lily and pear. Delicate flavours of white flowers with a subtle hint of anise. Lemony dry finish.
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