Miyama Nishiki at 70% polishing is the base for this junmai, brewed with a rare pre-war Kyokai yeast through the kimoto method at a Nagano winery that makes sake only in winter. The higher milling retention preserves more grain character alongside the firm acidity that kimoto fermentation generates.
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！
