Yamada Nishiki polished to 70% is fermented to a very dry nihonshu-do of +13 in this nakagumi namazake junmai from Zuikan, with the 'nakagumi' (middle-run pressing) method selecting the most stable, balanced portion of the press for bottling. The combination of super-dry orientation and full Yamada Nishiki umami creates a deceptively rich yet sharply cut finish. Raw, unheated bottling preserves immediate freshness.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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