Produced in a sakagura immersed in the nature of the eastern part of the prefecture of Tochigi, where the winter cold, during the production period, is intense from morning to evening. This sake is made using only Hyogo's finest “Premium A” Yamadanishiki rice and Kinugawa River groundwater. The result of continuous research that aims at sake with complex and deep flavors, this sake is decisive but with a soft and clean aftertaste, typical characteristics of sake obtained with the ancient Kimoto production technique.
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