Wakanoi Tokubetsu Junmai Shumpo Yukimurojukusei

Miyama Nishiki polished to 60% is aged in a snow room maintained at 0-3°C under Iide Town's yukimuro management program before release as the Shumpo spring edition. Snow-room maturation softens the texture and allows the umami to integrate, producing a gentle, well-rounded Tokubetsu Junmai that reflects the cold mountain terroir of Yamagata.