往馬 山乃かみ酵母仕込 純米酒 火入

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.