Kimoto Jundai Yamadanishiki40 Namagenshu is a junmai daiginjo crafted via the traditional kimoto method, using Yamada Nishiki polished to 40% and bottled as unfiltered, undiluted nama genshu. The kimoto process builds a robust fermentation base, resulting in concentrated umami and a lively texture.
Price information is only available in Japan.
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