Special Kimoto traditional method using K601 yeast “No. 6 yeast” and “white koji” that produces citric acid.
An amazingly low polishing rate of 90%. The well-trained yeast does not stop growing even at ultra-low temperatures (3°C), and by slowly fermenting over time, it creates a powerful and deep flavored sake.
This sake has a strong flavor, and is quite dry so matches well with fatty foods and meats.