Jujiasahi Kimotojummai Kairyoomachinanaju Kasuihiire Nijugobiwai

Kimoto junmai brewed with Kairyo Omachi rice polished to 70%, pasteurized and diluted before release. The traditional kimoto starter method, practiced with yeast-free spontaneous lactic fermentation, builds broad, layered umami and a clean finish; this bottling is noted for its balanced interplay of sweetness, acidity, and savory depth.