Yamahai brewing, which builds a fermentation base through naturally occurring lactic acid bacteria without the paddle-stirring of kimoto, forms the backbone of this junmai. Released as a hiyaoroshi autumn seasonal after a single spring pasteurization and summer maturation, it arrives with the depth typical of yamahai production.
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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