Tengumai Yamahainamashibori is a freshly pressed, unpasteurized honjozo using Gohyakumangoku polished to 60%, brewed via the yamahai method by Shata Shuzo in Ishikawa. Seasonal namashibori release captures the bold, lively character of yamahai fermentation at peak freshness before any heat treatment.
Price information is only available in Japan.
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