Kimoto junmai from Suehiro Shuzo in Aizuwakamatsu, Fukushima, polished to 60% and produced using the historic kimoto lactic fermentation method. Suehiro is regarded as the birthplace of the yamahai method, and their kimoto lineup continues this tradition with balanced acidity, soft rice umami, and a clean, settled character.
Price information is only available in Japan.
No reviews yet. Be the first to review!
