Miyoshikiku's Yamahai Nihombare is brewed using the traditional yamahai method with Nihombare rice, producing a sake of natural complexity and wild acidity. Made in Tokushima, this junmai draws on lactic fermentation to develop earthy umami, robust body, and the distinctive tang characteristic of yamahai 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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