杉勇 特別純米 山卸生もと原酒 美山錦

Miyama Nishiki polished to 55% is fermented using the yamaoroshi kimoto method, the oldest and most physically demanding form of the kimoto tradition, then bottled as undiluted genshu. Brewed at the foot of Mount Chokai in Yamagata, it delivers a robust acidity, earthy grain character, and a firm, dry finish.