Yamahai junmai crafted from Nanto-grown Yamada Nishiki polished to 60% at Sanshoraku Shuzo in Gokayama, Toyama. The yamahai method develops a well-defined lactic acidity alongside deep rice umami; banana and lychee notes in the aroma give way to a sweet, full palate with a clean, structured finish. IWC 2019 gold medal winner.
Price information is only available in Japan.
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