Daiginjo (720 ml)

Shinrai Daiginjo originates from Niigata Prefecture, Japan's premier sake region, where soft water sourced from the Shinano River basin defines the local brewing character. The rice is polished to exactly 50% of its original grain — the threshold of daiginjo classification — exposing the starchy heart while removing protein-rich outer layers that would introduce unwanted astringency.

Fermentation employs koji cultivation and temperature-controlled yeast propagation typical of premium Niigata production, yielding a sake marked by restraint rather than extraction. The result is a transparent, mineral-forward expression: the soft water's low mineral content allows delicate floral and grain aromatics to emerge without earthiness or heaviness. Drinking window spans 1–3 years from release; chill to 8–12°C to preserve volatile esters.