Kimoto Junmai Yamada Nishiki Ichibigenshu Hiyaoroshi combines three distinctions: kimoto slow lactic cultivation, first-run genshu undiluted strength, and hiyaoroshi autumn aging. Using Yamada Nishiki at 60% with Katsuragi spring water at Chiyoshuzou in Nara, this layered expression develops during summer to arrive with rounded, deep character.
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