Okura Yamahai Junmai Ginjo Yamadanishiki is produced by KK Ookurahonke in Nara using Yamadanishiki rice fermented via the yamahai method, which cultivates lactic acid bacteria naturally over an extended period. This approach imparts a rich, savory depth and firm acidity that complements the premium Yamadanishiki rice at the junmai ginjo polishing level. The interplay between Yamadanishiki's inherent fruitiness and the boldness of yamahai creates a multidimensional sake.
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