Founded in 1717, Aoki Shuzo has refined the Kakurei house style around the concept of tanrei-umakuchi, seeking the clean delicacy of Niigata sake while preserving the natural sweetness and umami of the rice. This chokarakuchi (super-dry) junmai pushes the balance toward a bold dryness, reflecting the strong, salt-seasoned local cuisine of Uonuma that has historically driven demand for assertive sake.
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