키모토 준마이 카네나카 야마다니시키

Kimoto junmai using Yamada Nishiki for koji and Gohyakumangoku for kake, both polished to 60%, with IWC 2020 Trophy recognition for the Kanenaka kimoto junmai range. The traditional kimoto fermentation builds a rich, rounded acidity and savory umami that holds up equally well warm or chilled.