Fermented with the highest grade rice, "Yamadanishiki",
which originates from a special region in Hyogo prefecture.
The rice is polished for 72 hours, yielding a rice polish ratio of 35%.
Sake is pressed utilizing "Fukuro-tsuri", the mosttraditional method.
This employs a gentle gravity flow system which is very time-consuming
and has an extremely low yield.
This is the best Daiginjo Kizakura has to offer, and is available in limited supplies.
