Yamadanishiki produced in Akitsu, a special A district in Hyogo Prefecture, is used. We asked Mr. Tokura, the most skillful grower in the area, to cultivate the grapes.
He used organic fertilizers, cultivated the rice in the shape of the letter "H", and hung it on rice plants, using the best possible methods.
The rice is polished to 35%, divided into small portions, and carefully washed.
We chose the most labor-intensive method of making the best koji, called koji lid. The rice was fermented slowly at a low temperature.
After bottling, the finished sake is aged at -3°C for more than 3 years. The aroma remains fresh, while the meeting of water and alcohol gives it a mellow mouthfeel.

It has a mellow mouthfeel, elegant rice flavor, and a refreshing finish. This sake is characterized by a long aftertaste.

16%