Tokusen Kahogura Nadanokiippon Kimoto Junmai is a pure rice sake brewed using the labor-intensive kimoto method, a traditional lactic fermentation technique for which Kikumasamune Shuzo is especially celebrated. Sourced from the Kahogura storehouse in Nada, Hyogo, this junmai carries a robust umami depth, firm acidity, and a savory complexity typical of kimoto-style brewing shaped by the mineral-rich miyamizu water.
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