
Gohyakumangoku polished to 55% is used for this tokubetsu junmai Tenjimbayashi from Uonuma Shuzo in Niigata's snow-country Tokamachi. A slow, cold fermentation produces a sake with fine-grained umami and a light, clean finish, suited to both warm and chilled serving.
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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