Yonrokushiki (46-style) refers to the use of white koji, which produces roughly double the citric acid of standard yellow koji, giving this funatoko-direct namagenshu an acidity level approximately twice the national average. The resulting sake balances transparent sweetness with a vivid, clean citric punch and subtle natural carbonation from the tank.
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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