Awa Yamada Nishiki, grown in the Awa district of Tokushima Prefecture, is used in this tokubetsu junmai from Umetsu Shuzo, a rare departure for a brewery that now brews exclusively with Tottori-grown rice. The sake was produced during the brewery's transitional period participating in the all-junmai brewing movement, and carries a crisp, refined umami balanced by a gentle aged depth.
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