Aramasa Amaneko 720ml
New
$199.00 SGD
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Is it possible to produce additive-free sake without the addition of lactic acid bacteria used in brewing, using methods other than "kimoto" and "yamahai"?
"Amaneko" was born from this idea.
Using white koji, a type of koji used in shochu that produces citric acid, the starter yeast was created using a new method.
It is characterized by a crisp acidity and a long, lingering finish.
We recommend enjoying it in a wine glass.
720ml 13%
This is SAKEYASU's take-out delivery service.
Delivered within 2 days of order