Daiginjo Azumacho

This limited-edition Daiginjo sake is crafted from Yamada Nishiki rice—grown both by local farmers and the brewery’s own team in their fields—and meticulously polished to below 35%. Brewed with the pristine water of the Tara Mountains, this Daiginjo uses the rare “shizuku-shibori” (drip separation) method, the same technique used for competition sake. It has been awarded the Gold Prize at the Zenkoku Shinshu Kanpyokai (Japan National Sake Appraisal) for five consecutive years (2014–2018) and at the Fukuoka Regional Taxation Bureau Sake Appraisal for six consecutive years (2014–2019).