Produced at a small Fukuoka brewery founded in 1877, this tokubetsu junmai is crafted using soft water drawn from the Fukutoshi mountain range and slow low-temperature fermentation. The brewery's Yamada Nishiki and Yume Ikken blend, both polished to 60% and processed with high-temperature koji, yields a sake with pronounced rice umami and a clean, lingering finish.
Price information is only available in Japan.
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