This 3-year aged kimoto junmai genshu from Akishika Shuzo uses Yamadanishiki rice polished to 60% and undergoes a single pasteurization (hiire) before extended bottle aging. The brewery's commitment to estate-grown rice and traditional kimoto fermentation produces a sake with concentrated richness and layered depth.
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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