This product is a sake that can be said to be the ``origin of sake brewing,'' as it is carefully and time-consumingly manufactured using the old-fashioned method of ``Kimoto-zukuri'' using wooden barrels. With the keyword "Learning from the past," and with the desire to make sake from a long time ago, the raw rice was not polished too much, and around 1965, it was separated from Urakasumi's ginjo moromi (mash) and later developed into Japanese brewing yeast as an excellent ginjo yeast. Brewed with "Kyokai No. 12 yeast" registered with the association. Please enjoy the taste of Urakasumi's inheritance of traditional techniques and the fruition of new challenges.
