미나카타 특별 준마이슈 야마하이지코미

Wakamizu rice polished to 55% and fermented via the yamahai method forms this tokubetsu junmai from Wakayama's Sekaiitto, a historically significant style for the brewery as it was among Wakayama's first yamahai productions. The naturally cultivated lactic fermentation yields higher acidity and a rich, layered umami with a clean finish.