시보리타테 시즈쿠 라벨 기모토 준마이 나마 겐슈

Kimoto junmai ginjo namagenshu made from estate-grown Yamada Nishiki from Ebina, Kanagawa, polished to 55% and bottled unfiltered and undiluted at approximately 17% alcohol. The kimoto method layers natural lactic acidity over the Yamada Nishiki umami, producing a rich, complex raw sake with bold sweetness and depth. Drink chilled or gently warmed to around 40-45°C.