The brewing system and the handling of koji production is exactly the same as for the standard Kitanishiki version, so the flavour constituents are more or less exactly the same. The differences you can taste come entirely from the character of the rice strain used.
We brew this sweet. Combining the sweetness with the characteristic umami richness of this venerable rice strain make for a unique and intense-flavoured sake.
This is the latest addition to the spontaneous fermentation series. All share rich combinations of acidity and umami taste; this adds the expansive blossoming of flavour typical of Yamada Nishiki from the finest growing regions of neighbouring Hyogo Prefecture.
- Undiluted, unfiltered, unpasteurized (“3U) Junmaishu
- Domestic availability
- Shipped as limited editions after pressing (between January and March)
- Rice, rice koji
- Gohyakumangoku (Kyoto, Hyogo); Omachi (Okayama); Yamada Nishiki (Hyogo)
- Rice Polishing Ratio
Sizes and prices
Revised on Oct.01,2016