彦孫 純米吟釀 無濾過生酒

Employing the traditional kimoto method of natural lactic acid fermentation, this junmai from Saitama's pioneering all-junmai brewery develops deep, full-bodied dry characteristics. Brewed using Chichibu mountain aquifer water and aged for a minimum of two years, it is prized as a food sake and reveals its best character when served warm.