아사히카와 슈보 욘단 코슈

This unusual shuboyondankoshu from Asahikawa Shuzo in Yamagata uses Dewa Sansan rice polished to 70% in an extended fermentation process that incorporates a four-stage starter addition, building additional sweetness and layered depth. The technique is a variation on standard multi-stage fermentation, resulting in a distinctively rich, matured sake character.