카네타마루 키오케지코미 시즈쿠토리 무로카나마겐슈

Wood-barrel fermented muroka nama genshu produced under the Kanetamaru label, where the sole variable versus the standard stainless-tank brew is the wooden barrel itself. Ki-oke fermentation imparts a subtle woody complexity and soft texture to the otherwise unfiltered, unpasteurized, undiluted sake.