Gohyakumangoku rice gives this kuradashi (cellar-release) genshu its clean, crisp character typical of the variety, with no dilution water added. Brewed at Shukuhou Shuzo in Wakayama using subterranean water from the Ki River, it retains a full-strength alcohol presence and the undiluted weight of the rice. The kuradashi designation signals careful maturation before release from the cellar.
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