Tamasakae rice polished to 60% is fermented via the labor-intensive kimoto method at Umetsu Shuzo, then diluted with water (kasui) for a balanced 14% finish. Kimoto-zukuri relies on naturally occurring lactic acid bacteria and roughly doubles the fermentation period, yielding the layered acidity and firm structure the style is known for.
Special pure rice sake with distinctive character and depth.
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