
Kasen-grade futsuushu from this Okayama brewery, brewed from locally grown rice at 70% polishing with the Bodai-moto method revived by the brewery in the 1980s. The ancient yeast-starter technique brings natural lactic richness and a clean, well-defined finish to this everyday-tier sake.
Price information is only available in Japan.
No reviews yet. Be the first to review!