The Ten To Chi Junmai Daiginjo is made with Koshi Tanrei, a local specialty sake rice that was made specifically for ginjo and daiginjo grade sake. It is only grown locally, exclusively for Niigata sake producers. This was one of the first Koshi Tanrei based sakes released in Japan.
TASTING NOTES
Milled to 50% remaining, this is a savory daiginjo, rich and gamey with notes of cereal grains and raisins.
