Yamahai Tokubetsu Junmai Asahi Kasui Hiire is a pasteurized tokubetsu junmai from KK Ookurahonke in Nara, brewed with Asahi rice via the yamahai method. The kasui hiire technique applies controlled heat to gently stabilize the sake while preserving the characteristic qualities of yamahai fermentation. Asahi rice, a traditional variety with a rich, full flavor profile, provides an earthy foundation for this well-structured, layered sake.
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