A junmai daiginjo named after Kokuryu’s founder, Nizaemon uses every precious drop from the moromi, collected in 18-liter tobin bottles and matured using Kokuryu’s original method.
The whole wine is suspended in a bag to make the wine more silky and delicate, with rich melon and fruit aroma and high variability. The taste is peaceful but elegant and delicate. The aroma and umami are balanced and rich in layers. It is a fine and balanced wine.
Best with seafood, crab, shellfish, sashimi or sushi.