Known as "Ash" The Kame -no -tail, selected in the Yamagata Shonai district during the Meiji era, is famous as a parent of many rice and rice and sake rice. It was actively cultivated throughout East Japan, and was frequently used in both the birth of No. 6 yeast and in the store. He is a genetic ancestor in East Japan's rice cultivation, and can be said to be a legendary rice. "Ash" is a work that tries to maximize the potential of this "turtle tail" by making full use of various technologies, such as increasing the amount of raw. Because it is one of the hardest sake rice that can exist, it can be said that it is a typical slowterter work that will deepen the taste by long -term refrigerated storage.
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