Description
Kenbishi Mizuho Sake is produced using the classic style – using the amahai method and wild yeast. 2 and 8-year-old blends of the best sake rice ‘Yamadanishiki’ are combined and then tank aged. The resulting sake has a distinctive golden colour with aromas of nuts, honey, and malt. A medium-to-full bodied texture on the palate with a smooth and mouth coating warmth to the finish.
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