Wine yeast and Tsukishita Bijin flower yeast are blended in this 70% polish junmai from Nishiida Shuzoten, with the two yeasts balanced so that wine-derived acidity does not become flat. The brewing team increases the koji ratio to one-third of the mash to preserve the rice-forward character of a traditional junmai.
Price information is only available in Japan.
No reviews yet. Be the first to review!
