Hana Nishiki, a sake rice variety native to Kumamoto Prefecture, is used for this summer junmai from Kamemansuzo in Tsunagi, Kumamoto. The brewery, located near the southernmost limit of natural-condition sake production, uses a technique called 'nantan-jikomi' — adding large quantities of ice to the moromi — to compensate for Kyushu's warm climate.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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