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traditional methods and honed sensitivity
Description: "Nisshin Shurui" Kamiyama no Umeshu 3nen Chozo 17% is made with unpasteurized sake that has been aged for more than three years at the brewery without any additives
A sake to enjoy during meals
" This Junmai Daiginjo sake is brewed slowly at low temperatures in the very cold season
and can be enjoyed both chilled and warmed
Kikumasamune Kimoto Junmai Paper Pack 1800ml Ibaraki traditional methods and honed sensitivityAn authentic dry style Japanese sake. Produced using a time honoured brewing method known as 'Kimoto', which utilises natural lactic acids to create a crisp, dry sake without harsh characteristics. This sake can be enjoyed at any temperature.
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