Product Description
A Junmai sake brewed using the traditional *Kimoto* method, reflecting a return to the fundamentals of sake making. Koji and steamed rice are placed in a vat, and the *shubo* (yeast starter)—mashed by hand by the brewers in a process known as *yama-oroshi*—is left to rest within the brewery, awaiting the natural entry of indigenous brewery yeasts. Through the *yama-oroshi* process, the *shubo* creates an environment conducive to yeast proliferation; within this mixture, superior yeast strains survive—outlasting other microorganisms—to brew the sake. It offers a natural, well-defined umami, balanced by pleasant acidity and a crisp finish—a gentle *Kimoto* Junmai sake that embodies the signature character of "Matsu no Tsukasa."
Rice: Ryuo Machi
Rice Polishing: 60%
Alcohol Content: 15%
