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Junmai sake with a complex, rich taste
A sake brewer for several decades in Fushimi, south of Kyoto, Kizakura黄桜 takes its name from the famous Japanese cherry tree with its double, yellow flowers, a rarity much appreciated by the brewery's founder.
The region's harsh climate during the winter season and the purity of Fushi-Mizu's groundwater contribute to the production of quality sake.
Kizakura brings you this superior Junmai Shu Yamahai 純米酒山廃 sake, made from 100% Yamadanishiki rice and fermented using a traditional method, Kimoto Yamahai.
This fermentation process takes a long time, around two months, and uses natural lactic acid
Data sheet
