A kimoto junmai muroka genshu with bottle pasteurization, brewed with Akita Sake Komachi rice polished to 65% at Tonoike Shuzo in Mashiko. The kimoto method, which cultivates naturally occurring lactic acid bacteria without addition, contributes a bright, clean acidity and juicy, fruity umami that the brewery describes as well-harmonized with the rice character.
Price information is only available in Japan.
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