Yukitsubaki Junmai Daiginjogenshu Shiboritatekizake Yukitsubakikobojikomi

Junmai Daiginjo genshu at 50% polish, fermented with the brewery's proprietary Yukitsubaki yeast collected from camellia flowers in Kamo Mountain Park and bottled as a shiboritate (freshly pressed) namazake in winter. The apple and banana ginjo aromatics, rich palate, and long finish make this a limited seasonal release available only from November.