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Description
A Tokubetsu Junmai brewed using the kimoto method from Yamadanishiki rice under the Shojo label from Kitamura Shuzo in Nara. The ancient kimoto starter introduces wild lactic bacteria to produce a sake with pronounced natural acidity and layered complexity, while the premier Yamadanishiki rice provides a rich, structured foundation.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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Reviews
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Est.1788
Brand猩猩
Address172-1 Kami-shi Yoshino Yoshino Nara
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