Kyokai No. 7 yeast ferments this Miyama Nishiki junmai ginjo at 59% polishing through the kimoto method at a Nagano winery that suspends vineyard work in winter to brew sake. The single-yeast approach that defines this series makes each numbered bottle a direct expression of a specific historic strain.
Price information is only available in Japan.
No reviews yet. Be the first to review!
