A special collaboration with the brewery, this is a Junmai Daiginjo like you’ve never had before. Direct pressed from tank to bottle without filtration or dilution, it’s noticeably dry on the finish. It’s also a celebration of local rice and water. The koji is made entirely by hand with small boxes using unique locally grown rice. The beautiful label is done by a young local artist.

Nice as an aperitif or with salads but really shines with a dashi broth to add even more depth and complexity.

If you’re in Tokyo in February, it’s a short train ride to the brewery for their massive open house. See their website for more information. 

https://www.mikadomatsu.com