Yamamba

Brewed at the foot of the Abukuma mountains in Fukushima, this sake uses locally grown Chiyo Nishiki rice and is pressed using the traditional funa-shibori (wooden press) method. Full-bodied and robust in character, it is fermented with Fukushima's Utsukushima Yume yeast and draws on pure spring water from the Abukuma mountain range.