Kuribayashi Brewing & Co., a member of Akita's celebrated NEXT5 collective, produces this Yamahai Honjozo using the yamahai fermentation method, which cultivates wild lactic acid bacteria to develop a naturally bold acidity and layered umami. Brewed in Misato Town, renowned for its abundance of natural springs, the sake draws on soft groundwater from 25 meters below the surface. The kangarikara (super-dry) profile adds a bracing finish that balances the depth characteristic of yamahai Akita sake.
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