Dewazakura Yamahai uses the traditional yamahai lactic acid method for slow, wild fermentation at Dewazakura in Tendo City, Yamagata, polished to 55%. From the brewery that pioneered Japan's commercial ginjo revolution in 1980 and won two IWC Champion Sake trophies, this yamahai expression contrasts the brewery's ginjo expertise with the bold, earthy complexity of traditional lactic brewing.
Price information is only available in Japan.
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