하쓰마고 준마이 긴죠 이나호 키모토

Miyama Nishiki rice polished to 55% is fermented using the traditional kimoto method at Touhokumeijo in Yamagata, yielding a Junmai Ginjo with the depth and complexity characteristic of naturally cultivated lactic fermentation. The brewery, known for its consistent kimoto practice, produces a sake with firm umami and harmonious acidity.