텐케이라쿠 특별 준마이 고햐쿠만고쿠

Tenkeiraku Tokubetsu Junmai uses Yoshikawa-grown Gohyakumangoku polished to 50%, with natural farming methods that minimize protein in the grain for a cleaner, crisper sake. Gohyakumangoku's characteristic crispness and well-controlled umami are amplified by the brewery's low-input rice cultivation approach in Niigata.