Kyokugen hakko (extreme limit fermentation) drives this 50% junmai daiginjo toward near-complete consumption of residual sugar while unpasteurized (nama) bottling keeps the sake fully fresh. The extreme fermentation produces an unusually dry sake that retains its rice umami foundation.
価格情報は日本国内からのみ閲覧可能です。
まだレビューはありません。最初のレビューを投稿しましょう！
