The 'actiba' Tokubetsu Junmai from Azumanada Jozo in Katsuura, Chiba uses the high-temperature yamahai brewing method, an approach that encourages natural lactic acid fermentation to produce a sake with distinctive complexity and acidity. Azumanada Jozo, founded in 1867 near the Pacific coast, draws on mountain spring water and the region's mild coastal climate for its distinctive sake character.
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