Region: Nara
Rice Variety: Gin no Sato, Gohyakumangoku, Hitogokochi
Type: usunigori, junmai namagenshu
Polishing Rate: 60%
ABV: 17%
Ingredients: rice, water, yeast, kōji
Brewing: yamahai slow ferment, unpasteurized, undiluted, unfiltered
Serving Temperature: lightly chilled to lightly warmed