Gohyakumangoku polished to 80% forms this yamahai junmai Toukaizakari from Koizumishuzou in Isumi, Chiba. The traditional yamahai fermentation method builds a naturally complex lactic acid base, and the relatively low polish at 80% retains significant grain character for a full-bodied, rustic expression.
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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