키타노니시키 준마이 야마하이 긴푸

Kitanonishiki Junmai Yamahai Gimpuu uses the traditional yamahai preparation method, which develops lactic acid naturally without adding starter culture, resulting in a richer, more complex flavor profile. Gimpuu is a sake rice variety developed in Hokkaido specifically for cold-climate brewing, contributing a distinctive regional character. The combination of yamahai fermentation and locally grown Gimpuu rice produces a full-bodied, umami-driven Junmai.