Banjou Mikkaodori Junmai Ginjo Yamanokami-Yeast

Yamada Nishiki polished to 60%, fermented with Yamanokami yeast isolated from lily blossoms, and brewed using the three-day odori (Mikkaodori) method to maximize yeast activity. Banana-like aroma and juicy apple fruitiness define the palate, with a clean, crisp finish that suits both Japanese and Western cuisine.