타카시미즈 키모토 특별 준마이슈

Takashimizu Kimoto Tokubetsu Junmai revives the labor-intensive kimoto starter method at Akita Shurui Seizo, where brewery workers traditionally used wooden poles to blend the lactic acid starter over several days. This traditional approach produces a more robust and complex junmai with pronounced umami and a firm, lingering finish.