Matsunotsukasa Junmai Kimoto 720ml

A blend of Yamadanishiki and Ginfubuki polished down to 65%. Brewed using the traditional Kimoto method, with the lactic acid bacteria from the native yeasts living in the brewery (kura-tsuki yeast). Fermentation with brewer's yeast gives it a natural umami core, moderate acidity and sharpness, and a mild taste that is typical of this brewery.