Yamada Nishiki goes into this usunigori (lightly cloudy) junmai ginjo from Uehara Shuzo, retaining a soft haze of rice solids for added texture and gentle sweetness. Pressed via the rare kioke tenbin wooden-vat balance method over three days and bottled without pasteurization, it captures the lively, full character of the brewery's house-cultivated wild yeast.
Price information is only available in Japan.
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