Yamahai Junmai Ginjo Muroka Nama Genshu

Fermented in wooden casks and the pressing is conducted using a traditional wooden press. While not as efficient as modern techniques, they require skills and mastery that can be felt in the final product.

Smooth, brown sugar notes mature into powerful richness over time.

Rice: Wataribune
Rice Milling: 55%
ABV: 17%
Prefecture: Shiga
1.8L