Yamada Nishiki and Tama Sakae are fermented using the yamahai method at Tottori's Kotourachō brewery, a process that encourages natural lactic acid development and produces deeper, wilder complexity than standard starter methods. Otani Shuzo's Sanin-style fullness and dry orientation carry through this traditional-method junmai.
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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