Tamasakae, grown in both Shiga and Tottori prefectures, provides the rice base for this kimoto-brewed junmai. Kimoto fermentation adds a tight, layered density that distinguishes it from the speed-fermented version, with an aging process that softens Tamasakae's firm character into a finely textured finish. Warm serving draws out the full depth of this food-oriented sake.
Pure rice sake with rich umami depth โ the everyday staple of Japan.
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