Brewed from Tonami-grown Gohyakumangoku with subsoil water from the Shogawa River, this junmai from Yoshie Shuzo delivers a crisp, dry palate with refreshing aroma and lingering rice umami. The small-batch, family-run Toyama brewery applies slow, careful fermentation that gives the sake its distinctive full-bodied, bone-dry personality.
Price information is only available in Japan.
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