Kyokai No. 7 yeast ferments this Miyama Nishiki junmai ginjo at 59% polishing through the kimoto method at a Nagano winery that suspends vineyard work in winter to brew sake. The single-yeast approach that defines this series makes each numbered bottle a direct expression of a specific historic strain.
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！
