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Kiokejikomi Junmaidaiginjo Imayotsukasa
- In the case of brewing in wooden vats, it is very difficult to control the temperature and the yeast cannot be controlled as much as desired. However, the yeast can ferment more freely than in a thermal tank, resulting in a more mellow yet unexpectedly clean taste than conventional sake, and the woody aroma and distinctive flavor that only a wooden vat can produce.
- Junmai Daiginjo
- 5 million stones