This traditional sake is made from Omachi rice produced in the Takashima District. Polished to 50%, it has the creamy aroma of the original sake brewing process with a hint of muscat grape. True to its Kimoto style, a sharp acidity dominates the palate before its rich, sweet and savory flavor awakens the senses. This sake is made with the very labor-intensive Kimoto process, is not charcoalfiltered, and is bottled undiluted.
Serve chilled-to-room temperature so you can smell and taste the aromas and flavors as they evolve.
| Ingredients: | Rice, Koji, Water |
| Sake Rice: | Takashima-Omachi |
| Polishing Ratio: | 50% |
| ABV: | 16-17% |
| Volume: | 720 ml |
| Yeast: | W-01 |
| SMV: | -2.3 |
| Acidity: | 1.8 |
| Serving Temp: | Chilled |
