후모토이 슈몬토쿠센 700K 코지코미 키모토준마이나마겐슈

Fumotoi Shumontokusen 700-Koji Kimoto Junmai Namagenshu uses an elevated koji ratio of 700 units to enrich umami and enzymatic complexity during fermentation. This labor-intensive expression from Fumotoi Shuzo in Sakata, Yamagata, showcases the depth achievable through kimoto and high-koji technique at the foot of Mt. Chokai.