A traditionally brewed Junmai from Asahikawa Shuzo in Yamagata, made using the kimoto method where the fermentation starter is developed through manual labor and natural lactic acid cultivation rather than added lactic acid. This approach produces sake with a naturally rich, layered character that pairs well with savory, umami-rich dishes.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
No reviews yet. Be the first to review!
