サンスケJunmai Daiginjo Genshu Kibin
Yamadanishiki with a 35% milled rice ratio and two types of yeast: Kochi yeast CEL-19 and Hiroshima yeast H-21 developed at the Kochi Prefectural Industrial Technology Center.
The Joy of Sake New York 2024
Slightly dry, no depth
Japanese>English