시노미네 키모토 준마이 야마다니시키 무로카나마겐슈

Shinomine Kimoto Junmai Yamada Nishiki Muroka Namagenshu is unfiltered, unpasteurized, and undiluted, preserving every aspect of the raw kimoto fermentation. The traditional kimoto method's wild lactic character combines with the full, undiluted intensity of genshu and Yamada Nishiki at 60% polishing, shaped by Chiyoshuzou's Katsuragi mountain spring water in Nara.