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with notes of green apple
self-produced shizenmai
Since it dates back to before the 17th century sake revolution
Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C
but it's also tasty neat
Tamagawa "White Label" Yamahai Genshu [720ml] low aroma with notes of green appleKinoshita Brewing Company, established in 1842, produces sakes that are richly flavoured and crisp drinking. Since 2008 they have been made under the direction of Philip Harper, the only non Japanese toji in Japan. Tamagawa "White Label" Yamahai Genshu "Heirloom" Muroka Nama Genshu Junmai Yamahai Kinoshita Shuzo, Kyoto The experience: Bold. Umami. Dry. Spicy. Process: Yamahai ABV: 21 22% Ingredients: 66% polished Kitanishiki rice, house yeast Storage:
