Wakamizu rice polished to 55% and fermented via the yamahai method forms this tokubetsu junmai from Wakayama's Sekaiitto, a historically significant style for the brewery as it was among Wakayama's first yamahai productions. The naturally cultivated lactic fermentation yields higher acidity and a rich, layered umami with a clean finish.
Special pure rice sake with distinctive character and depth.
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