Kaishuichi Tokubetsu Junmai Genshu Namazume

Miyama Nishiki milled to 55% is the basis of this tokubetsu junmai genshu namazume, which retains full undiluted alcohol and is pasteurized only once before bottling for balanced freshness and stability. The brewery's Aizu Wakamatsu location and use of Fukushima-grown rice and local yeast result in a sake with fruity sweetness, lively acidity, and an expansive rice umami on the finish.