Wabisabi Junmai from Nakao Shuzo in Ibaraki, Osaka, is produced at a brewery with over 400 years of sake-making history dating to the Muromachi period, where traditional fune pressing extracts juice by gravity alone. Polished to 60% and fermented with Kinuhikari rice, it presents a clean, dry, unfussy character suited to daily drinking.
Price information is only available in Japan.
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