Miyama Nishiki at 55% polish undergoes kimoto brewing, a labor-intensive lactic-acid fermentation technique, before being bottled undiluted. The result is a dry tokubetsu junmai genshu with a notably high sake meter value, mild lactic notes, and a bone-dry, bone-deep finish.
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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