Fumotoi Shumontokusen 700-Koji Kimoto Junmai Namagenshu uses an elevated koji ratio of 700 units to enrich umami and enzymatic complexity during fermentation. This labor-intensive expression from Fumotoi Shuzo in Sakata, Yamagata, showcases the depth achievable through kimoto and high-koji technique at the foot of Mt. Chokai.
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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