It is a raw pure rice sake. I use 60 % of the Yamada Nishiki 9 -type Shizuoka yeast, but the special taste of 2016BY is not a Ginjo type but a rich and taste.
We will explore the taste of sake by making raw and mountain abolition that makes use of the power of nature. In addition to sake, we make pure rice shochu, rice shochu, and pure rice book Mirin using only traditional authentic shochu.
