Okuharima Yamahai Junmai Fukurotsuri Seme uses Hyogo Kita Nishiki polished to 55%, pressing via fukurozuri (hanging bag drip) and collecting the final seme-zake (last-run pressed sake). From Shimomura Shuzoten in Himeji's mountain forests, this 1884-founded brewery's yamahai-plus-fukurotsuri combination captures the boldest, most intense portion of the pressing , a sake for those who enjoy assertive, complex umami.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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