Shoryuhorai KimotoJunmai Yamadanishiki Nanajunana Maroyakanagenshu

Kimoto fermentation with natural lactic acid cultivation gives this Yamada Nishiki junmai its firm, complex backbone at a full 77% polishing ratio. Bottled undiluted as genshu using Tanzawa mountain spring water, it shows a subtle effervescence at opening, with bitter-sweet rice umami expanding on the palate alongside driving acidity.