Produced using exceptional Yamada-Nishiki brewing rice locally cultivated in Fukuoka Prefecture, polished down to 60%.
Souden Tokubetsu (Special) Junmai is brewed via the Yamahai method, low temperature fermentation over the course of two months. This unique combination, of the Yamahai method and a rice that typically possesses an elevated aromatic profile, results in a fruit-forward sake with elevated acidity intended to complement meat-centric and richly flavored cuisine.
