Harushika Namamotoshikomi Junmai Chokarakuchi Genshu Oniki from KK Imanishiseibeisyouten in Nara uses the namamotoshikomi method, an ancient starter preparation made entirely with raw, unpasteurized components to cultivate wild lactic fermentation. Released undiluted and at an extremely dry flavor level, this junmai genshu retains full fermentation intensity and the layered acidity that comes from traditional raw-moto production.
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