
Yamada Nishiki polished to 60% is used in this kimoto junmai from Asahigiku Shuzo in Fukuoka. The kimoto method, relying on lactic acid developed naturally in the mash, produces a sake with greater depth, acidity, and umami than conventional brewing.
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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