SENSAI CLASSIC KIMOTO NOJOHO JUNMAIGINJO
BIO Nojoho is brewed with a traditional Kimoto method that does not contain lactic acid bacteria. This is a miracle sake that evokes an ancient flavor.
A brand born to fully express the nature of Tamba, Hyogo Prefecture. A challenging sake made from locally grown organic Nojoho brewed in a traditional Kimoto with no lactic acid additives.
It has a refreshing aroma, and when you put it in your mouth, it has a smooth texture and a rich sweetness that spreads, and it disappears with a refined, slight bitterness and astringency derived from the wooden barrel brewing.
Nojoho gained popularity as a high-quality rice on a par with Yamada Nishiki, but it disappeared in the 1960s due to the difficulty of growing it. and revived in 2001. It is a very valuable rice that is limited to Hyogo Prefecture.
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