Product Description
This Tokubetsu Junmai Yamahai, pressed in spring, was carefully filtered, bottled, and pasteurized, then matured for about six months at subzero temperature storage (-3°C). The result of this half-year ice-temperature aging is a sake with rich depth, full-bodied yet mellow umami, and a well-rounded acidity to savor.
Ingredients: Hanafubuki
Rice Polishing: 55%
Alcohol: 15%
