야마모토 6호 효모

Brewed with協会 No. 6 yeast — the oldest active brewing yeast in Japan, originally isolated from a Akita brewery in the 1930s — this junmai ginjo is polished to 55% and released as a namazake genshu. The result is a vivid, youthful acidity with a juicy, vibrant character that showcases why No. 6 yeast earned its enduring reputation. Fermented in small 900-kilogram batches for careful ginjo-style control, it captures a lively, fresh expressiveness.