Junmai Ginjo Yoshino (720 ml)

Yatagarasu sources Yamada Nishiki rice from Nara Prefecture's elevated terroir in Nagano, where cool autumn nights and mineral-rich volcanic soils define the brewing season. The brewery employs 60% rice polish (ginjo specification), exposing the grain's most refined starches for fermentation.

Koji cultivation and yeast selection emphasize clean, aromatic development rather than umami depth — a hallmark of ginjo-class sake. The result carries the characteristic lightness and floral precision expected from this polish ratio, with subtle fruit aromatics emerging during the fermentation window.

Yatagarasu's expression balances technical restraint with the terroir signature of Nagano's sake-making tradition, where water purity and cool fermentation temperatures preserve delicate volatile compounds. Drink chilled, 45–50°F, within 1–2 years of release for optimal aromatic freshness.