Akita Sake Komachi at 60% polishing undergoes kimoto-style fermentation in this Kariho junmai, using hand-worked lactic starter preparation to build complex acidity and depth. Kimoto is the most labor-intensive traditional moto method, predating the simplified yamahai technique.
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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