Despite 12 years of aging, this sake still has a shocking amount of acidity due to the technique of using 99% koji rice, compared to the industry standard of 20%. Yamahai method of yeast starter and bottling at “genshu” (undiluted) strength add to the acidity and intensity of this contemplative sake.
|Brewery||Kaetsu Brewing Company|
|Subcategory||Yamahai, Genshu, Koshu|
|Taste Profile||Rich & Sweet|
|Rice variety||Yamadanishiki, Koshitanrei|
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