Zao Tokubetsu Junmai Genshu Akiagari

Miyama Nishiki polished to 55% is brewed in winter, then stored and slowly aged through the warmer months until autumn, the akiagari process that mellows and integrates the flavors. The undiluted genshu format concentrates the well-balanced umami and adds body, with a composed, clean finish well matched to autumn cuisine. Zao underground spring water provides the soft base.