This Tokubetsu Junmai from KK Ookurahonke in Nara is crafted with Tamasakae rice via the yamahai fermentation method and bottled as honnama, meaning it is unpasteurized. The lack of heat treatment preserves a vibrant, fresh character alongside the bold, lactic depth that yamahai cultivation naturally imparts to the brew.
Price information is only available in Japan.
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