Steamed the natural agricultural cultivation "Yamada Nishiki" in an old -fashioned Japanese kama and put it in a wooden tub. No enzyme fermentation assistant, including yeast and lactic acid, is added. After over 300 years, the work of various microorganisms who settled in the warehouse and the brewing techniques transmitted from the ancient times are in harmony.
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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