Brewed using the traditional kimoto method rooted in Nada's own local style, this tokubetsu junmai draws on naturally occurring lactic acid bacteria and the mineral-rich miyamizu water at 70% polishing. It presents the cedar- and mountain-air-like aromas characteristic of kimoto brewing, with firm body, bracing acidity, and a clean finish.
Price information is only available in Japan.
No reviews yet. Be the first to review!
