Brewed in Mimasaka, Okayama, at the birthplace of the swordsman Miyamoto Musashi, this sake is pressed using a traditional fune (wooden box press) in a cold-climate brewery sourcing local Akebono and Yamada Nishiki rice. The brewery employs yamahai fermentation alongside conventional methods, resulting in sake with depth and character rooted in the Chugoku mountain region.
Price information is only available in Japan.
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