Yamahai Ginjo Genshu Sake 'Library Release'

Brewery: Kikuhime Shuzo • Prefecture: Ishikawa • Rice: AAA Yamada Nishiki from Yokowa milled to 55% • Water: Medium-hard Hakusan underground well water  • ABV: 18.5%

• Made in the time consuming Yamahai method, naturally developing lactic acid and picking up influence from the environment.
• This rare Library Release has been carefully aged for 15 years before release.
• Supple, powerful and dry sake with complex and funky notes of banana, earth, melon and nuts. Large-scale structure and mellow complexity from significant aging this sake is a big departure from sake available most anywhere in the world.
• Will continue to develop but brewery recommends to enjoy within the next 1-2 years.

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