Made with rice polished down to only 90% of its original size (whereas most modern sake polishes down to 70% or even as low as 23%) this is a sake reminiscent of what you would drink in Edo-era Japan, opening with a bold flavor of brown rice and umami and finishing with a mellow acidity, hint of floral aromas, and a touch of lemon zest. What’s more, it is unpasteurized, undiluted with water, and non-charcoal filtered. Low-intervention sake at its best!
Kimoto - an old school, labor-intensive method of producing a fermentation starter
Junmai - made from only rice
Muroka - non-charcoal filtered
Nama - unpasteurized
Genshu - undiluted with water