金鼓 山廃仕込み原酒

Kinko Yamahaijikomi Genshu from KK Ookurahonke in Nara is brewed entirely using the yamahai method and bottled undiluted as genshu, preserving the full concentration of flavors developed during fermentation. Nara is considered one of Japan's oldest sake-producing regions, and this brewery maintains traditional techniques within that heritage. The genshu bottling results in an elevated alcohol level and an intensely layered palate with the characteristic yamahai acidity.