Junmai Sake is used with 100 % of Kyoto's contract cultivation rice and using the power of natural lactic acid bacteria, a traditional technique of sake brewing, "Raw Motomoto". It features a deep rich flavor and a fragrance that has a unique appetite for life, and is excellent in compatibility with rich umami such as sea urchins, oysters, clams. We recommend room temperature or warming.
Price information is only available in Japan.
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