Kinuhikari rice grown in Hyogo's Kasai region is polished to 70% and fermented into this pure rice nigori (cloudy) sake, bottled as an active, unpasteurized genshu each November as the first new-sake release of the season. Fine carbonation from continued fermentation produces a brisk, lively mouthfeel with fresh rice character.
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!