Hokuandaikoku Iyari Yamahai Junmai Genshu Nanaju is a yamahai-method junmai from Kitaanjo Honke in Otari, Nagano, bottled undiluted at natural fermentation strength. Yamahai starter production relies on spontaneous lactic acid development without stirring, building a rich fermentation base that yields deep umami, earthy complexity, and higher natural acidity compared to modern starter methods. The 70 (Nanaju) in the name refers to the rice polishing ratio of 70%, retaining full grain character in this robust, full-bodied mountain sake.
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