Yamagatamasamune Junmai Ginjo Kamenoo

It is a variety that was grown and spread to the world by Mr. Kameji Abe in Yomachi, Yamagata Prefecture in 1907. Mr. Kosuke Abe, a direct descendant of Kameji Abe, divides the seeds directly, and prepares it with raw rice grown in -house. Although it is an old variety, it is not flashy, but it has a taste that makes you feel the thickness of the continuous bass that makes you feel the taste of the earth. It is also characteristic that even if it is aged for a long time, it is unlikely that the off -flavor of aging will occur. For several years, I had been preparing two kinds of raw brewing and raw, but as a result, it was concluded that life could give a more distinctive taste. Does the old method fit only for old varieties?