KK Ookurahonke in Nara employs the yamahai method with premium Yamadanishiki rice to create this unpasteurized Tokubetsu Junmai honnama. Yamadanishiki's clean dissolution during fermentation allows the slow-developed yamahai lactic notes to emerge clearly, resulting in a layered, lively sake that retains full freshness.
Price information is only available in Japan.
No reviews yet. Be the first to review!
