Kame no O rice polished to 45% defines this junmai daiginjo from Asamaishuzo in Akita under the Amanoto label, fermented with summer-heat and winter-cold (natsu-tafuyu-zo) temperature cycling and using the kame-no-jikomi (tortoise-shell vessel brewing) method. Kame no O is one of Japan's oldest extant sake rice varieties, known for producing richly flavored, umami-forward sake.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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