お知らせ
味覚と伝統製法の伝承🥂
This is our company’s raw 酛. It is a successor from around 1100. To this day, it has been planted hundreds or thousands of times in a series of various innovations. It is quite an evolutionary system, and it is currently a Junmai Daiginjo sake with a 40% rice polishing ratio. It is the culmination of pure, innocent, brewed yeast, which was written by wine appraiser Robert Parker in his book “Burgundy White”. Among the world’s liquors, there are quite a lot of products that have been dug this deep. When you drink it, it is obvious at a glance, overwhelmingly wonderful, and a product with such a deep quality may be rare. Freshness and smoothness, and moreover, 5-aminolebulinic acid, a corona inhibitor, is a rare presence called 410μg/100cc. In a sense, in the forest where the most natural raw brews and birds of prey live, it is only possible to have such nature as Kimoto Junmai Daiginjo sake Satonohomare unfiltered and raw storage uncarbonation sake”. It is home to birds of prey and has a wonderful ecosystem, including small animals and insects. If there is a super natural environment, it is a raw construction. Please enjoy it🥂