Miyama Nishiki polished to 50% forms this Kokken tokubetsu junmaishu yamahai jikomi from Minami-Aizu, Fukushima. The yamahai starter method naturally cultivates lactic acid bacteria over an extended period, building the robust, layered complexity that this tokubetsu junmai expresses alongside the clean Aizu mountain water.
Special pure rice sake with distinctive character and depth.
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