Sourced entirely from Jitsuraku in Miki City's Yoshikawa-cho, a special-A designated Yamada Nishiki growing district, this tokubetsu junmai is brewed via the kimoto method at 70% polishing ratio. It earned a Gold Award at the 2015 Slow Food Japan Kanzake Contest, reflecting its particular suitability for warming.
Price information is only available in Japan.
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