Junmai KAGURA MurokaNamaGenshu

Use the newly born Kyoto yeast "Kyo no Koi". The prepared rice is a rice suitable for sake -based sake brewing, "Celebration", and all Kyoto Junmai sake. We freely unraveled the binding and did the best -brewing brewing to this yeast. Four -stage preparation ・ The taste of rice and sweetness unique to raw sake, the refreshing fragrance created by long -term ultra -low -temperature fermentation, and the refreshing feeling are well harmonized. No filtration is performed, and depending on the timing of bottling, rice ingredients may stay in the bottle. Raw sake is transmitted to the tongue with the dynamism of the lively yeast. * It is a new pure rice sake jointly developed with the Kyoto City Industrial Technology Research Institute.