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This is a sake that gathers the essence of Dainagawa's technique and sticks to the ingredients
The sake is brewed using yeast extracted from the flowers of the "Nadeshiko" (carnation) plant
A half-sleeve padded hanten crafted with the "Tsukigoyomi" textile—designed to evoke the phases of the moon and the glimmer of dew drops
The fabric is treated with a soft finish
One of Japan’s Three Great Kasuri FabricsKurume Kasuri
Dainagawa Junmai Daiginjo Genshu fertilisers This is a sake thatThe sake is made by polishing "Akita Sake Komachi," a rice brand that is representative of Akita, to 35%, and fermenting it with Kyokai 1801 yeast to create a pure rice daiginjo. It is then bottled as it is in the original state. In addition, the brewer himself herself performs bottle warming by hand, using traditional Japanese kettles. The sake is carefully brewed with attention to detail, creating a delicate and elegant flavor that is full of
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