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Description
An unfiltered, unpasteurized kimoto genshu from Takeshige Honke Shuzo in Saku, Nagano, bottled without dilution directly after pressing. The kimoto brewing method, which cultivates a natural lactic acid bacteria environment during yeast starter preparation, gives the sake a structured, layered umami and the full concentration of undiluted alcohol.
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Takeshigehonke Shuzo Co.,Ltd.
Nagano
Sake brewing of national cultural properties along the old Nakasendo highway. In the trend of the time, the old -fashioned manufacturing method is brought slowly.
Est.1868
BrandMisonotake
Address2179 Modai Saku Nagano
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Food type guide
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