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The traditionnal taste of japan
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This “Nigori” sake is a high grade cloudy sake with a well-balance of sweetness from the rice and acidity from the fermentation. Sake rice such as Hitomebore, as well as Sasanishiki produced in Miyagi prefecture are used.
This sake is made from specially grown rice for Shotoku Shuzo.
This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).
Junmaï Daiginjô sakes are balanced, refined sakes. The "iwai" rice used here is a high quality rice, which makes this sake a beverage usually dedicated for ceremonies.