Tokubetsu junmai polished to 60% using the Mikkaodori method, which extends the fermentation rest stage to amplify yeast character. Made at Nakatani Brewing in Yamato-Koriyama, Nara, the technique was developed in 2015 to create accessible, clearly expressive sake.
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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