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Fermentation is done by natural yeasts and according to essentially manual work. Fermentations are long, twice as long as for a classic sake. The result is uncompromising, a rustic sake, a tempered character and above all, an excellent candidate for hot sake.
Vintage 2014.A Kimoto with strong character!
山 きもと 梅津酒造（鳥取県）
72cl - Alc. 14.9% Vol.