它是由山廢釀造，通過這一種發酵過程，來自乳酸菌的作用帶出複雜的味道。 La Jomon清酒以提供酒吧和餐館選用酒為方向，暫時沒有店舖直銷。
酒藏 : 秀鳳酒造株式会社
地區 : 山形縣
酒米品種：出羽之里(山形縣産)
酒精度：15%
精米歩合：66%
********************************************
It is made by Yamahai, a fermentation process by which complex flavors arise from the work of lactic acid bacteria. This bottle of sake is mainly for bars and restaurants food pairing, so keep an eye out for it next time you’re on the town as it is not available in individual shop
Brewery: Suzuki Shuzoten Nagaigura
Origin:Yamagata prefecture
Rice species：Dewanosato (From Yamagata prefecture)
Alcohol content：15%
Rice polish rate：66%