주지아사히 토라이아루고고 야마하이니모초센시테미마시타

An experimental yamahai-style sake from Asahi Shuzo (Shimane) made with Gohyakumangoku rice, marked as a challenge in applying the yamahai starter method. The yamahai technique, a variant of the traditional kimoto process that skips the grinding step, typically yields higher acidity and a bold, savory profile.