Kyokugen hakko (extreme limit fermentation) drives this 50% junmai daiginjo toward near-complete consumption of residual sugar while unpasteurized (nama) bottling keeps the sake fully fresh. The extreme fermentation produces an unusually dry sake that retains its rice umami foundation.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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