준마이슈 카라쿠 키모토

Gohyakumangoku polished to 60% and fermented via the kimoto method, this junmai from Shotoku Shuzo draws on one of Japan's most established sake rice varieties alongside a labor-intensive traditional starter. Kimoto fermentation produces a robust, complex yeast base that adds depth and a clean dry finish to the characteristically crisp Gohyakumangoku profile.