기자쿠라 기모토 야마하이 (병)

Kizakura Kimoto Yamahai Bin is a sake from Kizakura in Kyoto brewed using both the traditional kimoto and yamahai methods, which rely on naturally occurring lactic acid bacteria rather than added lactic acid. These labor-intensive techniques produce a richer, more complex flavor with higher acidity and greater depth than modern brewing approaches.