Kawatsuru's Sanshu series Junmai uses Yamadanishiki rice milled to 65%, bottled unfiltered (muroka) and unpasteurized and undiluted (namagenshu) to preserve maximum freshness. Yamadanishiki, grown in the warm climate of western Japan, pairs naturally with Kagawa's Seto Inland Sea setting, delivering the variety's characteristic full body, fine umami, and clean structure in raw, vibrant form.
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