Tedorigawa Daiginjo Kokoshu

This is a special, small-batch (only 750kgs of rice, milled to 40%) sake from Ishikawa Prefecture's Tedorigawa, completely te-zukuri, i.e., handmade, and aged for 3 years at low temperatures. The end result is a deeply satisfying (and expensive) brew, very clean, mineral and melon nose. sweet, round, but very high mid-palate acidity, long tingly finish. A shame it's so dear!