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This product will be shipped chilled to maintain its quality.
Please note that a refrigerated delivery fee will be added.

Malolactic fermentation is used in wine brewing. This sake was brewed using a patented sake brewing technique that was developed in Yamagata Prefecture.
By adding lactic acid bacteria at the beginning of the mash, in addition to the normal fermentation, the lactic acid bacteria cause malic acid → lactic acid fermentation in the mash, resulting in a sake that can be enjoyed with a mellow acidity.
Please enjoy our freshly brewed Junmai sake, made with prayers for a bountiful harvest.

Capacity: 720ml /1800ml
Manufacturer: Shuho Brewery
Alcohol: 14 %