Mild & Aromatic
Not your everyday Daiginjo, Tenryo Koshu is made using local Hidahomare rice and floral yeast and aged at cold temperatures, giving it a mild texture and density with layered flavors opening with floral and fruit notes balanced off with a more ricey finish.
Serve chilled or room temp with sushi and sashimi.
Sake Meter Value: +5
Rice Milling Percentage: 45%