Junmai Daiginjo (720 ml)

Takasago, a historic brewery in Hyogo Prefecture's Takasago city, has anchored sake production in this region since the Edo period. The subregion benefits from proximity to the Inland Sea and access to soft water sources ideal for refined fermentation. Junmai

daiginjo demands aggressive milling: 50% of each grain is removed, leaving only the starchy core — a labor-intensive process that yields delicate aromatics and clean fermentation profiles.

This expression undergoes traditional koji cultivation and multiple-parallel fermentation, typical of premium Hyogo breweries. The result is a sake built for precision rather than power: low residual sugar, bright acidity, and mineral clarity that reflects both terroir and technique. Best consumed within 1–2 years of release to preserve aromatic volatility.