Jumai daiginjo made with the kimoto method, using Yamada nishiki sake rice polished with the superflat rice polishing technique.

ABV: 15%

Rice: Yamada Nishiki

Rice Polishing Ratio: 50%

Tasting Notes: The crisp, clean taste of minowamon makes it the perfect accompaniment for kaiseki cuisin.

Pairings: Appetizer: scallops and prawns and some asparagus in a butter sauce. Main: Roast duck, Seasonal sushi ( UNI, IKURA and CHUTORO)