히라이즈미 야마하이 준마이슈 초코

Yamada Nishiki polished to 65% undergoes yamahai fermentation at this Akita brewery dating to 1487, producing a full-bodied junmai with wild acidity and deep umami. Chokai Mountain spring water adds mineral backbone to this long-fermented expression from the Hiraizumi Chokyo label.