Gassansanroku (月山山麓) refers to the base of sacred Mount Gassan in Yamagata, the source of the hard, mineral-rich water used at Chiyokotobuki Toraya. This Yamahai Junmai uses Toyo Kuni rice polished to 70% and the traditional yamahai slow lactic acid cultivation method for deep, lactic-rich umami character and firm acidity.
Price information is only available in Japan.
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