Yamahai and Jikomi refer to the traditional method used to make this sake. It is also matured in tank for more than 12 months. It has a slight golden colour, with spicy aromas. Rich and complex on the palate, with a crisp long finish.
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Yamahai and Jikomi refer to the traditional method used to make this sake. It is also matured in tank for more than 12 months. It has a slight golden colour, with spicy aromas. Rich and complex on the palate, with a crisp long finish.
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