코메소 기모토 특A 야마다니시키 특별 준마이슈

Aoki Shuzo in Aisai City, Aichi Prefecture, established in 1805, rebuilt its entire brewing identity after a catastrophic 1959 typhoon flood, recommitting exclusively to the kimoto and yamahai traditional starter methods that rely on wild brewery-resident yeasts rather than commercially added cultures. The Komeso Kimoto Tokubetsu Junmai uses Yamadanishiki polished to an elevated standard and fermented via the labor-intensive kimoto method, producing a sake with the structured acidity, robust umami, and layered complexity that these ancient techniques are known to generate.