A limited version made entirely from Yamada Nishiki (the standard bottling blends in Gohyakumangoku), bottling only the "nakadori" center-cut of the pressing. A summer of aging softens what would otherwise be a heavy genshu, for a smooth texture with clean sweetness and umami.
Uses 100% reduced-pesticide Yamada Nishiki from Kyoto's Kahoku Farm with Kyoto-bred yeast, for a ful…
Named to reflect the natural character of Kishu, this sake is brewed in a basin region blessed with …
A Tokubetsu Junmai sake made with 100% Yamada Nishiki, the finest of all sake brewing rice varieties…
"Mimuro-sugi" is a sake brewed for over 350 years in Miwa, Nara—a land where the god of sake resides…
