A yamahai junmai crafted under the direction of Shirakabegura master brewer Fujio Mitani, using Gohyakumangoku rice polished to 60%, with an alcohol content of 17%. The yamahai fermentation starter yields a richly flavored, full-bodied sake with the layered depth characteristic of traditional lactic-acid-driven brewing.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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