1
All Kimoto
No any additives such as distilled alcohol, lactic acid is used. All yeast starter is natural outcome or made by the brewery themselves.
2
Bag Squeezing
Pour moromi into a bag, and squeeze it by Sase squeezing machine. The sake has rich flavor as it is brewed without any strong pressing. The sake is bottled directly without any filteration, then get pasteurized for further storage.
3
Keep Challenging
They have changed all their products to “Junmai” from 2012, and renewed the ‘Sensation’ series in 2023. Their sake is made of handmade yeast starter made by “Archaic Kimoto Method”.
