This Daiginjo is brewed in January, the coldest month in Gokayama, using Yamada Nishiki rice from Hyogo Prefecture polished to 40%. It offers the delicate and elegant aroma characteristic of Kanazawa yeast and the gentle sweetness of Yamada Nishiki.

Details of Sanshoraku Junmai-Daiginjo,

・Rice Variety & Polishing Ratio: Omachi, 40%

・ Yeast: Association Yeast 14 (Kanazawa Yeast with foam)

・ Sake Meter Value (SMV): +3

・ Acidity: 1.4

・ Alcohol Content: 16%

Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once.

Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."