산코 덴푸 기모토 준마이 나마겐슈

Kimoto junmai namagenshu brewed from Omachi rice polished to 65% at Sanko Masamune in Niimi, Okayama, where the rice is grown just downstream from the Koigakubo Wetland. The kimoto method and Omachi's characteristically large shinpaku (starchy core) build a sake of deep, rounded richness with complex acidity and the potential to develop further with age.