黄樱山海清酒 1.8l

Kizakura Brewery, established in 1925 in Kyoto, is celebrated for combining traditional sake brewing with modern techniques. The Yamahai Jikomi style uses the classic Yamahai method, allowing natural lactic acid fermentation, but “Jikomi” refers to the traditional, small-batch handcrafted brewing process. This results in a sake with deeper complexity, earthy umami, and a layered flavor profile that highlights the craftsmanship of Kyoto’s sake culture.