Ayumasamune's Junmai Genshu is bottled undiluted at full fermentation strength and pasteurized only once before shipment, using Gohyakumangoku rice polished to 65%. Brewed by the Iiyoshi family since 1875 in a forested mountain valley in Myoko City, Niigata, the sake uses spring water from the forest behind the brewery for its characteristically clean, layered flavor.
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