We did it! We have our hands on this holy grail: a nigori from the brewery that invented nigori! It’s a “nama” (unpasteurized) “genshu” (undiluted), just the way we like it. This incredible junmai daiginjo uses Kyoto’s celebrated Iwai sake rice, and Kyoto’s original sake yeast called Kyo no Hana. The nutty, smooth sensation with the rice sweetness, superbly balanced with a gentle but deliberate underlying grip will get you hooked.
|Taste Profile||Rich & Dry|
|Yeast variety||Kyo No Hana|
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