Junmai Daiginjo Azumacho Drip

This limited-edition Junmai Daiginjo is brewed using Yamada Nishiki rice, meticulously cultivated by both local farmers and the brewery’s own staff in their own fields, then polished to an impressive 35% or less. Crafted with the pure waters of the Tara mountain range, this sake is produced using the “shizuku-shibori” (drip separation) method—an artisanal technique usually reserved for top competition entries. It has been awarded the Gold Prize at the Japan National Sake Appraisal (Zenkoku Shinshu Kanpyokai) for five consecutive years (2014–2018), as well as the Gold Prize at the Fukuoka Regional Taxation Bureau Sake Appraisal for six consecutive years (2014–2019).