Akimasari rice from Kumamoto Prefecture is polished to 65% and fermented with the traditional Kumamoto yeast to produce this junmai with a rich, well-rounded umami that holds its character across a wide temperature range. The 2016 Slow Food Japan Kanzake Contest Gold Prize recognizes its particular quality when served warmed.
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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