Akishika Shuzo has cultivated Yamadanishiki rice organically on its own fields in Nose, Osaka since 1995, making this estate-farmed variety central to the brewery's identity and brewing philosophy. This junmai uses the Inahoraberu label to highlight that rice-first identity, drawing on Yamadanishiki's well-documented capacity for deep dissolution in the mash and the complex, full-flavored profile that results from Akishika's koji approach.
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