Chiyoshuzou's Shinomine Kimoto Junmai uses the traditional kimoto method, manually developing natural lactic fermentation over days, for its Yamada Nishiki Ichibigenshu. Polished to 60% and released undiluted, this 1873-founded Nara brewery's expression develops the kimoto style's characteristic earthy richness and firm backbone, shaped by Katsuragi mountain spring water.
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