Yamada Nishiki forms the base of this yamahai-style sake from Uehara Shuzo in Shiga, brewed with house-cultivated wild yeast and pressed through the rare kioke tenbin wooden-vat balance method. Produced without added commercial lactic acid or yeast, it reflects the full intensity of traditional yamahai jikomi — dense, complex, and firmly structured.
Price information is only available in Japan.
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