奥播磨 播秋 山廃純米 山田锦五拾五 生

Okuharima Banshu Yamahai Junmai Yamadanishiki 55 Nama uses Yamada Nishiki polished to 55% with the traditional yamahai method, released unpasteurized from Shimomura Shuzoten in Himeji's forested Hyogo mountains. The family precept no technique surpasses hand-crafting drives this brewery's fully manual approach, and yamahai since 1994 adds the wild lactic complexity that defines Okuharima's character.