Harushika YamahaiJunmai Chokarakuchi Genshu Onikiri from KK Imanishiseibeisyouten in Nara uses the yamahai method, an old-fashioned starter technique that allows wild lactic bacteria to develop naturally over several weeks. Bottled as an undiluted genshu with an extremely dry profile, the onikiri name suggests a bold, sharp finish characteristic of high-acid yamahai sake made without added alcohol.
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