카쿠레이 특별 준마이 야마다니시키 55%

Polished to 55%, this Tokubetsu Junmai uses Yamadanishiki to occupy the mid-range of Aoki Shuzo's lineup, where the grain retains enough of its outer layers to provide substance while the polishing still allows for the aromatic clarity associated with premium Kakurei expressions. The Uonuma brewery, established in 1717 and operating through twelve generations, applies cold-climate fermentation to coax both depth and delicacy from one of Japan's most recognized sake rice varieties.