Wine yeast and Tsukishita Bijin flower yeast are blended in this 70% polish junmai from Nishiida Shuzoten, with the two yeasts balanced so that wine-derived acidity does not become flat. The brewing team increases the koji ratio to one-third of the mash to preserve the rice-forward character of a traditional junmai.
Pure rice sake with rich umami depth โ the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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