Rooted in 15th century Zen Buddhist ideals and the concept of wabi-sabi — the belief that beauty should be as understated and pure as a simple strand of pearls — this Kyoto-brewed Daiginjo is a lesson in quiet refinement. Made with Yamada Nishiki rice from highly respected farmer Masayasu Tanaka and the soft, pure Fushimi waters of Kyoto's Eastern Mountains, every element is chosen with intention. Aromas of white flower and Asian pear give way to clean flavors of honeydew, lemon, and a hint of licorice, finishing elegantly with rich minerality and rice texture. More meditative than showy — and all the better for it.
Wonderful with scallops, delicate white fish, or enjoyed simply on its own, chilled.
