Yamada Nishiki polished to 60% is pressed by funashibori (traditional wooden tank pressing) and released as a hiyaoroshi autumn seasonal. Brewed using kimoto-derived techniques at this small family-run Gifu brewery, the sake shows well-integrated umami and acidity that rounds out over summer storage, making it suitable for warming.
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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