Yamada Nishiki forms the foundation of this namagenshu junmai ginjo from Uehara Shuzo in Shiga, brewed without pasteurization or dilution and pressed using the brewery's famed kioke tenbin (wooden-vat balance) method — a technique retained by fewer than six breweries in Japan. The brewery's house-cultivated wild yeast and yamahai tradition give the sake its characteristic full body and vivid freshness.
Price information is only available in Japan.
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