스기이사미 도쿠베츠 준마이 야마오로시 기모토겐슈 미야마니시키

Miyama Nishiki polished to 55% is fermented using the yamaoroshi kimoto method, the oldest and most physically demanding form of the kimoto tradition, then bottled as undiluted genshu. Brewed at the foot of Mount Chokai in Yamagata, it delivers a robust acidity, earthy grain character, and a firm, dry finish.