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The ever-innovating Miho Imada crafts this sake using white Koji and a strain of lactic acid bacteria isolated at her brewery to create a sake that is juicy, richly textured, and the perfect vacation sip.
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The ever-innovating Miho Imada crafts this sake using white Koji and a strain of lactic acid bacteria isolated at her brewery to create a sake that is juicy, richly textured, and the perfect vacation sip.