Harushika Kioke Sake Daisandan NamamotoshikomiJunmaigenshu from KK Imanishiseibeisyouten in Nara employs the namamotoshikomi method, a traditional starter preparation using raw, unpasteurized ingredients, combined with fermentation in wooden kioke barrels. This undiluted junmai showcases the layered acidity and microbial complexity achievable through ancient wooden-vessel brewing.
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