Classification
Junmai • Pure Rice Sake
Hot Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Koshu • Aged sake
Specifications
Rice: Yamada Nishiki
Yeast: natural
Alcohol: 17.5%
Polish rate: 60%
Format: 720ml
Year: 1991