Today Yamahai - Jikomi is quite a rare method of fermentation. This long slow processs not only gives the sake a rich concentrated flavour but also very high acid and dryness. It has a slight golden colour with aromas of spice tumeric and curd. Rich and complex on the palate with a long crisp finsh.
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Today Yamahai - Jikomi is quite a rare method of fermentation. This long slow processs not only gives the sake a rich concentrated flavour but also very high acid and dryness. It has a slight golden colour with aromas of spice tumeric and curd. Rich and complex on the palate with a long crisp finish.
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