This sake is brewed in the middle of winter using the Kimoto method.
Dating back a hundred years, this method lets us make the best use of our ingredients and our environment.
The Kimoto method begins with propagating the lactic acid bacteria needed to brew sake.
Lactic acid generates the components that give rice its flavor,
so the resulting sake lets you savor the rice in its original glory.
Fermentation is conducted in close consultation with nature to leverage the quality and the environment of that year’s rice.
This lets you enjoy sake that brings out the optimum flavor of its ingredients depending on the year in which it was brewed.
All ingredients are sourced from our own Ishikawa Prefecture.
The rice-polishing ratio is 70%.
Enjoy it warmed or at room temperature.
We suggest serving it in a hira-hai (shallow sake cup).