Kinko Utage Yamahai Honjozo Kimpakuiri

Kinko Utage Yamahai Honjozo Kimpakuiri is a honjozo from KK Ookurahonke in Nara, produced using the yamahai method, which relies on naturally occurring lactic acid bacteria rather than added lactic acid to develop the starter mash. The addition of kimpaku, or gold leaf flakes, gives the sake a distinctive festive appearance. The yamahai process contributes a rich, slightly wild flavor profile with a firm acidic backbone.