후레 키모토 담금 타마사카에 60% 가수

Tamasakae rice polished to 60% is fermented via the labor-intensive kimoto method at Umetsu Shuzo, then diluted with water (kasui) for a balanced 14% finish. Kimoto-zukuri relies on naturally occurring lactic acid bacteria and roughly doubles the fermentation period, yielding the layered acidity and firm structure the style is known for.