Nuanced, dry with a complex and fine grained acidity from a decidedly old school and time consuming production method. The method relies on ambient organisms to build up the acidity of the starter (shubo) to a point that the yeast, to be used in fermentation, can flourish. The sake comes with notes of oat and brown spices. Medium body with a dry finish on the palate
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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