A tokubetsu junmai brewed using the yamahai method at the Shirakabegura, then aged for five years in ceramic pots within the sub-zero Himuro cellar. The extended low-temperature aging integrates the yamahai complexity into a mellow, harmonious whole.
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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