Okushika, written with characters meaning deep deer, is the aged reserve line from Akishika Shuzou, produced using the kimoto method and bottled as muroka namagenshu, then typically held for a minimum of three years in the cellar before release. The kimoto starter, in which lactic cultures are cultivated manually over several days through repeated stirring, produces a fermentation of exceptional robustness that supports extended aging without pasteurization. Finished with warm spice, toasted grain, and deep umami, this is among the most distinctive expressions in Akishika's cellar and one of a small number of aged unpasteurized sakes produced in Japan.
価格情報は日本国内からのみ閲覧可能です。
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