스기이사미 도쿠베츠 준마이 기모토겐슈 카라구치 플러스 14

Miyama Nishiki at 55% polish undergoes kimoto brewing, a labor-intensive lactic-acid fermentation technique, before being bottled undiluted. The result is a dry tokubetsu junmai genshu with a notably high sake meter value, mild lactic notes, and a bone-dry, bone-deep finish.