A Kimoto Junmai namagenshu brewed from Wataribune rice at Kitajima Shuzo in Shiga, combining an ancient lactic-acid starter method with an heirloom grain. Wataribune is the predecessor variety to Omachi rice, and the kimoto method adds a pronounced acidity and earthy depth to this undiluted, unpasteurized release.
Fruity and clean — the perfect entry point into premium sake.
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