春鹿 KIOKE-SAKE 平成28BY 第3弾『生もと仕込純米生原酒』

Harushika Kioke Sake Daisandan NamamotoshikomiJunmaigenshu from KK Imanishiseibeisyouten in Nara employs the namamotoshikomi method, a traditional starter preparation using raw, unpasteurized ingredients, combined with fermentation in wooden kioke barrels. This undiluted junmai showcases the layered acidity and microbial complexity achievable through ancient wooden-vessel brewing.