Daiginjo (1.8 L)

Inata Hime Daiginjo originates from Niigata Prefecture, Japan's premier sake region, where soft water sourced from the Shinano River basin defines the house style. The brewery employs 50% rice polish ratio (daiginjo classification), exposing the starchy core and enabling extended fermentation at cool temperatures. Fermentation occurs in temperature-controlled stainless steel, preserving delicate esters and volatile aromatics that emerge during the 30–40 day cycle. The result is a sake of crystalline clarity with pronounced floral and citrus character — yuzu zest, white peach, and subtle jasmine — anchored by the mineral backbone of Niigata's soft water. This expression drinks fresh and bright, best consumed within 12–18 months of bottling to capture peak aromatic intensity. The 1.8 L format suits both personal cellaring and shared service.