A junmai from Himi, Toyama, brewed with Gohyakumangoku rice milled to 65% using Kyokai 1401 yeast. The style is dry with a balance of rice umami and acidity, finishing cleanly across a range of temperatures. All sake at this brewery is pressed by the traditional fune method after steamed rice is cooled by the sea breeze from Toyama Bay.
Price information is only available in Japan.
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