A kimoto junmai from Koyamahonkeshuzou's Nanatsume label, produced using the traditional kimoto method, which involves hand-mashing rice to cultivate natural lactic acid bacteria before fermentation. This labor-intensive process predates modern starter techniques by centuries and imparts a distinctive lactic richness and robust umami. Brewed in Nada, Hyogo, it offers a deeply savory, full-bodied character with excellent aging potential.
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