传承生酛 末广

Kimoto junmai from Suehiro Shuzo in Aizuwakamatsu, Fukushima, polished to 60% and produced using the historic kimoto lactic fermentation method. Suehiro is regarded as the birthplace of the yamahai method, and their kimoto lineup continues this tradition with balanced acidity, soft rice umami, and a clean, settled character.