生酛 純大 山田錦40 生原酒

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.