山廃特別纯米 山田锦70 加水火入れ

Crafted at KK Ookurahonke in Nara using Yamadanishiki rice and the yamahai brewing method, this Tokubetsu Junmai receives a kasui hiire single pasteurization to stabilize quality. The moderate heat treatment rounds the edge of the yamahai's natural acidity while preserving the distinctive umami depth associated with Yamadanishiki and traditional starter techniques.