Kimoto junmai namagenshu brewed from Omachi rice polished to 65% at Sanko Masamune in Niimi, Okayama, where the rice is grown just downstream from the Koigakubo Wetland. The kimoto method and Omachi's characteristically large shinpaku (starchy core) build a sake of deep, rounded richness with complex acidity and the potential to develop further with age.
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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