A sake that aims for umami liquor that can overlap a cup without spicy.
Kenichiro Sakaguchi says
"Uma liquor is a kuchi no Sayakeki after getting drunk while drinking."
Unknown founding (I think it is in the 1800s, but it is unknown)
It is not too spicy and not tired of drinking ... I am dedicated to traditional sake brewing, and I continue to make local rice and water in the snowy Takada area.
