Tsukasabotan Kamawanu Kimoto Junmaishu

In the Shizuro Totsu, the "mountain abolition preparation" has been revived for the first time in about 40 years in the Heisei 7 Sake Brewery, and since then, one bottle has been installed every year. I tried. Of course, both "mountain abolition" and "kimoto" are the only Kochi prefecture. The natural, fresh flavor and rich body live together, and it has a sharp sourness reminiscent of the highest -class yogurt, but also has a sharp feature of Tosa's Tanrei dry. Since there is no artificial operation such as adding lactic acid, it is the name of the Japanese traditional pattern, "Kamawanu," because it means that nothing is "unable". The whole amount of rice used is "Nagata Agricultural Method" from Kochi Prefecture, Yamada Nishiki.