Oma Yamanokamikobojikomi Junmai is brewed using the Yamanokamikoji method, a traditional koji production technique that contributes to a richer enzymatic activity and more complex flavor development. Kikutsukasajouzou employs this approach in Nara, where ancient brewing methods are deeply respected and maintained. The resulting junmai shows a layered umami character and a full-bodied structure rooted in historical craftsmanship.
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