Junsei Kimoto Tokubetsu Junmai Yamadanishiki

This sake uses Banshu's native Yamada Nishiki rice, which is fermented slowly in the latter half of the fermentation period to highlight its umami.

The elegant rice flavor of Yamada Nishiki, combined with light acidity and a clean body, matches perfectly. The aroma includes citrus, sweet and sour melon, with a slightly sweet and gentle citrus peel bitterness upon entry.

It has a clean texture, a spicy finish, and a clear, crisp aftertaste. This special junmai sake is slowly fermented at low temperatures, resulting in a clean and refreshing body with balanced acidity and rich rice umami. It has a low alcohol content, making it suitable for slow enjoyment.