Classifications
Junmai • Pure Rice Sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • UndilutedMuroka • No charcoal filtration
Kimoto • Traditional starter
Kijoshu • Sake fortified with sake
Specifications
Rice: Kame-no-o, Koshihikari
Yeast: Natural
Alcohol: 14.5%
Polish rate: 70%, 90%
This starts as a kimoto, fermented in wood, but swaps water for the iconic Daigo no Shizuku sake in the final stage of brewing. After two years of rest, this natural brew emerges viscous yet vibrant, shining warm or chilled.
What you can expect:
Aroma of dried Sultanas and mild cedar. Rich and savoury with pleasing acidity and a big mouthfeel. Incredibly complex.