Hakusen Sakemusashi Yamahaijunmaishu

Hakusen Sake Musashi Yamahai Junmaishu from Fujisakisoubei Shoten in Gunma Prefecture is brewed using the traditional yamahai method, which relies on naturally occurring lactic acid bacteria to develop the yeast starter without mechanical stirring, producing sake with characteristic acidity and layered, rustic depth. Sake Musashi rice, polished to 65%, draws its name from the ancient Musashi Province that encompassed much of the greater Kanto region surrounding Gunma, connecting the sake to its geographical heritage.