Yamabuki Kiwami is an unfiltered, unpasteurized, undiluted Junmai Ginjo crafted using the traditional kimoto method at Asahikawa Shuzo in Yamagata, polished to 50%. The combination of kimoto's naturally developed lactic acid complexity with the raw, full-strength character of muroka namagenshu produces a sake of intense depth and layered flavor.
Price information is only available in Japan.
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