The M310 yeast imparts a gorgeous ester aroma reminiscent of green apple, subtly accompanied by hints of banana, creating a fresh and fruity fragrance. Slow fermentation at low temperatures results in lower acidity, giving a clean and delicate mouthfeel. Meanwhile, Association No.10 yeast brings out an elegant ginjo aroma, and with its gentle acidity, enhances the sake’s roundness, making the flavor rich and refined. Please enjoy this supreme Junmai Daiginjo, where graceful aroma and sophisticated taste intertwine.
Celebrating 150 years of brewing—a Junmai Daiginjo overflowing with gratitude! The brewery began in 1875 (Meiji 8), when land, fields, and mountain forest assets were sold to purchase a sake brewery license, formally starting its brewing journey.
To commemorate its 150th anniversary, “Kudokijozu” proudly presents two extravagant yet surprisingly affordable sakes brewed with the “King of Sake Rice” Yamada Nishiki and its parent strain, Yamadaho, each polished down to an astonishing 15%. Filled with heartfelt gratitude, these releases invite careful appreciation. This particular version, crafted with Yamadaho polished to the extreme, employs a combination of M310 yeast and Association No.10 yeast (Meiri Ogawa yeast) to create a masterpiece of elegance and depth.
Product Name: Kudokijozu Junmai Daiginjo 150th Anniversary Sake Yamadaho 15
Grade: Junmai Daiginjo
Polishing Rate: 15%
Rice Type: Yamadaho
Alcohol: 15%Vol
Brewery Prefecture: Yamagata Kamenoo Brewery Co., Ltd.
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