Tokubetsu

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

In 2005, a spatial yeast was grown for 10 days in space. In January and May 2021, yeast was placed at 6,200 meters deep off the ribs of Ibaraki Prefecture for four months. This process is identified as a culture at low temperatures and high pressures. The yeast had to survive several months at a depth of 6,200 meters, with a...

■ 2023 Kura Master Junmai Sake Division Platinum Medal ■ Sake 2023 Contest of Sake Junmai Sake Medal 2025 Gold medal Competition Sake 2024 MEDAL OF ARGEN T to the US National Sake Appraisal <p...