Named after Ankokuji temple in the Tanba area of Kyoto, this yamahai junmai employs the labor-intensive yamahai method to build a robust, naturally acidic sake mother. Yamahai-brewed junmai from this region typically shows earthy depth, firm acidity, and a body that opens well at warmer serving temperatures.
Price information is only available in Japan.
No reviews yet. Be the first to review!
