Product Description
This sake is brewed using an ancient rice koji that spread across Kyushu during the Kyoho era.
The indigenous variety, Higo Kako, was revived from just 40 grains of rice over three years.
Dating back to an era earlier than the Tenpo period variety Homasu,
it has a long history as a renowned high-quality rice
Rice: 香子
Rice polishing ratio: 60%
Alcohol content: 13%
