Wine yeast, rather than sake yeast, is used to produce this sake that has hints of the malolactic acid commonly found in wine. It is made with water sourced from a natural spring that lies 150 metres below the brewery. This sake combines tradition with reinvention to create a unique sake experience.
· Kake-Rice: Gohyakumangoku, 55%
· Koji-Rice: Gohyakumangoku, 55%