“Kame no o”, the cultivation had stopped and said to be a phantom rice
This sake is a jummai made from naturally cultivated “Kame no o” and prepared with kimoto zukuri (ginger making) and a little polishing rice.
Fermentation is carried out carefully in the same way as in the old days.
The way is that goes back to the root of sake.
Two years maturing since brewing makes the sake taste a mellow acid.
The crisp finish that the soft acidity makes gives you a impression that you have never experienced.
Please look for a new combination of the sake and food.
Information of Sake
| Bland | Okutanba Kioke Kimoto (奥丹波 木桶生もと) |
| Volume | 720ml |
| Rice | Naturally cultivated rice Kame no o (Producer: Mitsunobu Ota) from Tanba City, Hyogo Prefecture |
| Rice Polished Rate | 80% |
| Alcohol content | 16% |
| SMV | +4 |
| Acidity | 2.9 |
| Brewery | Yamana Shuzo (山名酒造) |
| Address | Tanba City, Hyogo pref. |
| 杜氏 | Takuo Aoki |
Yamana Sake Brewery
