Kyokai No. 2 yeast, the most delicate and finesse-driven of the historic Kyokai strains, shapes this Miyama Nishiki junmai ginjo polished to 59%. Brewed through the kimoto method at a Nagano winery during the winter season, it is characterized by a clean sweetness and refined acidity.
Fruity and clean โ the perfect entry point into premium sake.
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