The name Lei refers to a sacred creature of Japanese mythology. The first brewing of the LEI series, started in 2011, stopped suddenly due to the Great East Japan Earthquake, was resumed in 2012.

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

This sake is made from specially grown rice for Shotoku Shuzo.

This is a very good sake, very fresh, to discover the nihonshu.