Sho Chiku Bai Shirakabegura Yamahai Junmai
Shirakabegura Yamahai Junmai sake is a result of the development of the kimoto jikomi, the most traditional method of sake making, established in the 17th century. The yamahai system was developed in 1909. It is known for producing complex acidity and deep umami equal to kimoto style, without kimoto's extremely laborious process called yamaoroshi. Made with Miyamizu, a highly recognized groundwater for sake brewing.
Elegant and vibrant. This junmai sake offers an excellent balance between fruity and savory characterisitcs.
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