Yamahai fermentation drives the character of this Gohyakumangoku junmai, polished to 65% from a 430-year-old Kanazawa brewery whose toji holds nine National New Sake Appraisal gold medals. The yamahai method's natural lactic cultivation builds complex acidity and layered umami that reward warm serving temperatures.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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