Kaishun, Kimoto, extra dry, Junmai, Yamada Nishiki
Harnessing a combination of the traditional kimoto method – wherein a higher concentration of yeast is nurtured and forced to compete within the mash – and the latent characteristics of the Yamada Nishiki rice variant, this sake bears the hallmarks of a high lactic acid volume: an earthy character, packed with umami and notes of vanilla, rounded out with sharp acidity, giving it a crisp and clear finish.