A Tokubetsu Junmai brewed using the kimoto method from Wataribune rice under the Miyosakae label at Kitajima Shuzo in Shiga. The traditional kimoto starter produces a sake with pronounced natural acidity and layered umami, while the heirloom Wataribune rice adds earthy richness to this structured Omi-region junmai.
Special honjozo with refined character and clean finish.
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