추신구라 오마치 기모토 준마이 무로카 나마 겐슈

Omachi rice fermented by the traditional kimoto method forms the core of this muroka nama genshu from Okutoshouji in Ako, Hyogo. Kimoto's labor-intensive lactic acid buildup alongside Omachi's earthier, fuller-bodied character results in pronounced acidity, savory depth, and a rich, undiluted concentration.