FUJIYAMA
Seimasamune of Nakano City, Nagano Prefecture, uses Yamae-Nishiki sake rice from Nakano City and Hime-no-mochi glutinous rice from Shinano-cho for the hanging rice, and utilizes lactic acid bacteria in the sake mother to create this ambitious brew. A good sake with freshness, slight sweetness, and crispness. ⭕️
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