하루시카 야마하이 준마이 초카라구치 겐슈 오니기리

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.