키미노이 준마이 긴죠 야마하이 시코미 무로카 나마 겐슈

Kiminoi Junmai Ginjo Yamahaijikomimurokanamagenshu is produced using the traditional yamahai method, in which wild lactic acid bacteria are encouraged to develop naturally without stirring, creating a rich and layered starter. Kiminoi Shuzo in Niigata then releases this sake unfiltered with activated charcoal, unpasteurized, and undiluted, preserving every nuance of the fermentation. The combination of yamahai depth and namagenshu freshness results in a sake with striking complexity and a lively, full texture.