Junmai Daiginjo 45" (1.8 L)

Asamai Junmai Daiginjo 45 originates from Matsumoto in Nagano Prefecture, a region renowned for pristine water sources flowing from the Japanese Alps. The brewery sources local rice polished to 45% of its original kernel—a demanding specification that removes outer layers rich in proteins and fats, leaving only the starch-dense core ideal for fermentation.

The production employs soft water from Nagano's mountain aquifers, which naturally favors delicate fermentation profiles over aggressive yeast activity. Fermentation occurs in temperature-controlled conditions typical of premium daiginjo production, allowing extended koji development and slow alcohol generation.

This technique produces a sake of crystalline clarity and minimal residual solids.

At 45% polish, this expression sits at the threshold of ultra-premium classification—aggressive enough to demand technical precision, yet restrained enough to preserve subtle grain character. The result is a sake of pronounced aromatic lift without the austere mineral edge common in more heavily polished expressions.

Drink within 2–3 years of release for optimal freshness and aromatic volatility.