鲹ヶ沢 山废纯米

Ajigasawa Yamahai Junmai uses Hana Omoi rice polished to 60% and is brewed by the yamahai method, which builds a naturally derived lactic acid starter for a more robust, structured fermentation. Ozaki Shuzo, the sole remaining brewery on Aomori's western coast, uses Shirakami mountain spring water throughout production, giving this sake a clean backbone with the added depth typical of yamahai.