This extra dry nama-nama (unpasteurized) is released only once a year. The first batch is bottled fresh out of the tank in December, and shipped under strictly controlled temperatures to preserve its freshness. Makiri uses local Yamagata-grown Miyama Nishiki and is fermented slowly at a low temperature using the kimoto style (which uses naturally occurring lactic acid, for an earthy, bold flavor). Pair this sake with a clean, dry finish with yakitori or hot pot. Enjoy chilled.
Because this is a nama-nama (unpasteurized sake), this sake is only available for in store pick up (zip codes within 20 miles of our store).
- Nama Tokubetsu Junmai
- Seimaibuai (rice kernel remaining): Miyama Nishiki 55%, SMV: +10, Acidity 1.5
- Brewed in Yamagata, Japan
- 24 fl oz (720ml)
- 14% ALC/VOL