A tokubetsu junmai brewed at the Berkeley, California facility of Takara Sake USA using Sacramento Valley Calrose rice polished to 60%, with water sourced from Sierra Nevada snowmelt. The GinJikomi low-temperature fermentation process is employed, yielding subtle fruity notes, a smooth body, and a slight sweetness that becomes more prominent when chilled.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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