Kasumitsuru's Yamahaijikomi is brewed using the traditional yamahai method, which encourages natural lactic acid development for a richer, more complex flavor profile. Sourced from the Tajima region of Hyogo, this sake draws on the same storied brewing heritage that produced many of Japan's most celebrated rice varieties. The result is a full-bodied sake with earthy depth and a long, warming finish.
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