Junmai

Rich texture and bold umami flavors are expressed by experimental brewing methods including one year of bottle aging, contributing to tannin-like texture on the finish.\n \n Distillery Information\n Unapologetically unconventional,...

Made using the 17th-century time and labor intensive kimoto method and then aged four years in bottle resulting in rich, earthy, and wild aromas and flavors. This brewing method of...

This junmai daiginjo is light and crisp, with notes of green apple and prune. It should be served chilled but also appreciated at room temperature. Junmai daiginjos tend to be...