Miyama Nishiki, a sake rice developed for cold-climate brewing regions, is used in this yamahai junmai bottled fresh and unpasteurized (nama) from Tsuruoka. Yamahai production builds its fermentation base through natural lactic acid generation, producing a rich and full foundation without the paddle-stirring of traditional kimoto.
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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