Kizashi Junmai Daiginjo

Hakurakusei. Kizashi Junmai Daiginjo. Launched in 2015 in collaboration with contemporary artists. When rice is highly polished, it becomes extremely difficult to cultivate koji, making it harder to extract the umami derived from koji. KIZASHI was successful in extracting 1.5 times the umami than Zankyo Super 7, […]