This is our second Dai Ginjo (our first was in collaboration with Nanbu Bijin–a 6th generation brewery). Dai Ginjo is considered a super premium style of sake due to the effort, time, and cost that goes into its production. We used 100% sake brewers rice (yamada nishiki), a single modern yeast, and didn’t let the fermentation go above 11 degrees celsius. The result is intended to be delicate and luxurious.