코가네자와 야마하이 준마이슈

Koganesawa YamahaiJunmaishu from Kawakeishouten in Miyagi is brewed using the traditional yamahai shubo method, producing a sake with naturally developed acidity and pronounced umami alongside earthy, complex undertones. Miyagi's cold climate is well suited to the patient, labor-intensive yamahai process, yielding a sake of satisfying depth and character.