Banshu Okuharima Yamahai Junmai Hyogo Yume Nishiki 55 Nama uses Hyogo Yume Nishiki polished to 55% and the traditional yamahai lactic acid method, released unpasteurized. From Shimomura Shuzoten in Himeji's forested mountains, Hyogo, this fully handcrafted brewery (maximum 1-ton batches, no mechanization) has practiced yamahai since 1994, producing sake with lactic richness and deep umami.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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