Oma Yamanokamikobojikomi Junmaishu Hiire combines the traditional Yamanokamikoji production method with a pasteurization step that rounds and stabilizes the sake for longer aging potential. Brewed by Kikutsukasajouzou in Nara, this junmai draws on the prefecture's ancient brewing lineage and artisanal koji-making practices. The hiire treatment lends a softer, more mellow texture while retaining the depth that the specialized koji process provides.
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