Miyama Nishiki polished to 59% is fermented with Kyokai No. 1 yeast through the kimoto method at a Nagano winery that produces this sake only during the winter months when vineyard work pauses. The kimoto process adds a firm acidity and structural depth characteristic of the Sogga Pere et Fils lineup.
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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