$84.00

Produced by the Yamahai method and local high-grade bio Koshihikari.

Aged for three years, thick and sour-dry Sake.

It’s the first prototype Shirakiku Gachaman produced by the Yamahai method. Three years of aging makes the sharp taste roundish and mellow.

The texture is thick, and the earthy aroma is very special Sake. The robust Umami balances with the roundish sourness. We highly recommend drinking at room temperature and 35-45 degrees warm Sake.

Out of stock

Polish rate	60%
AlcoholContent	16.5%
Acidity	2.6
SMV	+3