The sake is made from Tottori Prefecture rice suitable for sake brewing,
using spring water from the mountains of China, and undergoes secondary
fermentation in the bottle, resulting in natural bubbles created by yeast,
a subtle rice flavor, and a clear, refreshing aftertaste without any cloudiness.
It has a taste that is worthy of being called Japanese champagne.
《Award history》
・Kura Master 2020 Gold Award
・Kura Master 2021 Gold Award
・Milano Sake Challenge 2022 Double Gold Award
・Kura Master 2023 Platinum Award
Rice: Domestic rice
Alcohol content: 12%
