벤텐 무스메 준마이슈 야마하이 고우리키

Gouriki rice at 75% polish is fermented using the yamahai method for this Junmai from Goto Shuzoten's Benten Musume label in Tottori. Yamahai fermentation adds a wild, rustic depth to the already assertive Gouriki rice character, producing a robust sake that excels when served warm.