Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) 7 yeast is used in

7 yeast is used in almost Kuramoto in Japan

Volume: 720ml (per bottle)

This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method

Sake Rice: Yamadanishiki produced in Hyogo

Yeast: Kanazawa yeast

Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) 7 yeast is used inKikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw