This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).

This is a rare Kimoto Junmai Ginjo sake, pleasant both hot and cold (and even on ice) thanks to its good balance.

This Kimoto tokubetsu sake is a luxury Junmai sake made from the exceptional Yamadanishiki rice.

Junmai Kimoto is the best Kimoto type sake, to be enjoyed fresh, ideally at a temperature of +10°C.