반슈 오쿠하리마 야마하이 준마이 효고유메니시키 55 나마

Banshu Okuharima Yamahai Junmai Hyogo Yume Nishiki 55 Nama uses Hyogo Yume Nishiki polished to 55% and the traditional yamahai lactic acid method, released unpasteurized. From Shimomura Shuzoten in Himeji's forested mountains, Hyogo, this fully handcrafted brewery (maximum 1-ton batches, no mechanization) has practiced yamahai since 1994, producing sake with lactic richness and deep umami.