Brewery Information:

This junmai daiginjo sake, brewed by the traditional kimoto method, was the first in Japan produced using the super-flat rice-polishing technique developed by Daishichi to achieve the total elimination of all components that might result in undesirable flavors. The clear taste has an underlying richness that creates a natural, elegant aroma and a gentle, mellow texture of remarkable delicacy.

Chill to 10-15 degrees C. The crisp, clean taste of Minowamon makes it the perfect accompaniment for Japanese haute-cuisine (kappo or kaiseki).