Miyama Nishiki at 70% polishing is the base for this junmai, brewed with a rare pre-war Kyokai yeast through the kimoto method at a Nagano winery that makes sake only in winter. The higher milling retention preserves more grain character alongside the firm acidity that kimoto fermentation generates.
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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