Junmai Daiginjo (720 ml)

Hitakami Nakadori Junmai Daiginjo originates from Sendai, Miyagi Prefecture, a region defined by cool growing seasons and mineral-rich water sources that shape sake's crystalline character. The brewery sources Yamada Nishiki rice polished to exactly 50% (daiginjo specification), removing outer layers to expose the starch-rich core essential for refined fermentation.

Production employs multiple parallel fermentation — a hallmark of precision junmai daiginjo — where koji mold and yeast work in staged harmony across temperature-controlled tanks. The name Nakadori references the middle cut of pressed sake, the most delicate fraction, capturing only the finest aromatic compounds before heavier elements emerge. This selection occurs during shizuku (drip pressing), where gravity alone draws liquid from the mash without mechanical force.

The expression delivers dry profile with restrained acidity, allowing mineral notes and subtle rice sweetness to surface without structural heaviness. Drinking window: immediate through 18 months from release; serve chilled (45–50°F) to preserve volatile aromatics.