Le Junmai Daiginjo est généralement commercialisé et bu le plus rapidement possible après sa mise en bouteille, principalement pour souligner son caractère fruité. Cependant, The Best Barrel mûrit pendant plusieurs années à des températures très bas, ce qui préserve le caractère fruité du saké tout en l'adoucissant. Délicat, doux et élégant.

Yoshimura Hideo

For most tourists visiting Japan, Wakayama will sound familiar as it is considered the spiritual heart of Japan. The Kumano Kodo pilgrimage route and the Koya-san temple complex are
impressive and a must for anyone interested in Japanese religion and spirituality. However, Wakayama is also one of the most important regions for fruit growing, specializing in, among other things, 'ume', Japanese plums (more than half of the national production!). Ume plums are extremely sour and bitter when consumed raw, and must either be pickled into umeboshi or soaked in alcohol to make a delicious liqueur. With Yoshimura Hideo we have brought in one of the leading specialists in fruit sake.