# Kojiya

This time, it is a special junmai that has been aged for two years at the koji shop of Hachikaisan Honten. The aroma is subdued, but has a nice aroma of soft yeast. The color is colored by two years of aging

There are many versions of Hakkaizan Daiginjo, but this red label is the first one. 2300 yen or so, the top aroma is indeed a Daiginjo,