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A traditional sake brewed at a traditional mountain brewery and named after a local ritualistic event where dancers in masks whirl and pound their drums—what’s cooler than that? This light and dry brew greets you with a nose of ripe banana that flows into a nicely nutty flavor. Undertones of toasted malt arise from it being a yamahai junmai, and honestly you won’t want to miss this one!
Kariho is made in
Dewatsuru, Yamatoshizuku, Kariho and Seiden are all different brands of Akita Seishu. Akita Seishu came into being in 1913, and at one point was outputting high volumes of sake, but now they have refocused on brewing smaller batches of high-quality sake. The brewers put their efforts into creating junmai sake using the kimoto and yamahai method which enriches the flavor and aroma. At Akita Seishu, they know that in order to make delicious sake there must be unity between all the brewery workers. Every bottle they put out is the product of great trust and companionship, something worth investing in.
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