"Raw Moto (Kimoto) preparation" is also said to be the most traditional way to make it. However, I thought that it was necessary to challenge the raw moto to know more about this "mountain abolition", so I brewed it for the first time. The rice used is fresh sake rice in Fukui Prefecture Sake brewed by the first challenge. It was refreshing and dry!
Fruity and clean — the perfect entry point into premium sake.
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