Omachi rice from Tottori, milled to 80%, brews this junmai with a refreshing lactic-tinged aroma and a contrast of soft umami against a clean, cutting acidity. Crafted via complete fermentation (kanzen hakko) under the brewery's philosophy of 'farming as brewing,' it finishes dry and crisp. Nihonshu-do of +17 reflects the house style: unsweet, food-forward, and built for serving warm.
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