Shinkai Tokubetsu Junmai Yamahai Jikomi 701 from Fujimoto Shuzo in Koka, Shiga, uses the yamahai method, a simplified version of the ancient kimoto approach that still relies on naturally occurring lactic acid bacteria without mechanical stirring. Brewed with soft well water from the Yamamura Shrine on the brewery grounds, the same miraculous water source that inspired the Shinkai (Opened by the Divine) brand name around 1766, it delivers the natural acidity and rich body characteristic of yamahai brewing.
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