Brewed in Mimasaka, Okayama, at the birthplace of the swordsman Miyamoto Musashi, this sake is pressed using a traditional fune (wooden box press) in a cold-climate brewery sourcing local Akebono and Yamada Nishiki rice. The brewery employs yamahai fermentation alongside conventional methods, resulting in sake with depth and character rooted in the Chugoku mountain region.
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