Omachi rice fermented by the traditional kimoto method forms the core of this muroka nama genshu from Okutoshouji in Ako, Hyogo. Kimoto's labor-intensive lactic acid buildup alongside Omachi's earthier, fuller-bodied character results in pronounced acidity, savory depth, and a rich, undiluted concentration.
価格情報は日本国内からのみ閲覧可能です。
まだレビューはありません。最初のレビューを投稿しましょう！
