07
  • AOTO SHUZO
  • YASUGISHI
  • AOTOSHICHISEI JUNMAIDAIGINJYO 48 KIBUNESHIBORI
  • YAMADANISHIKI

For Premium plan members
Refreshing and modest sweetness evokes citrus fruits. The attack is as soft as TOKUBETUJUNMAI, but sweetness spreads comfortably around the mouth, and sourness and umami pops out from the huge cluster of sweetness. Feeling like a very fresh living sake.

Sourness is fading slowly, but umami is long-lasting. Bitter finish is completely different from the opening. As the revolutionary version of TOKUBETUJUNMAI, it's very easy to enjoy the deeper and thicker taste.

Polish rate:48%
Alcohol content:17%
SMV:Closed
Acidity:Closed

RICE

Using the specific rice grown in Shimane, Hyogo and Okayama. The main brands are Yamadanishiki, Omachi, Sakanishiki, Kannomai, Gohyakumangoku and so forth. By choosing the proper rice and skill, trying to pull out the original aroma and taste of each rice.

WATER

They use the underground water for all the production process from the well in the brewery. There are 4 wells in the brewery, the hardness of water is completely different by each well. Therefore, we use different water on different purpose. For brewing sake, the sofest water is mainly used.

SKILL

Since most of brewers are young but very motivated, they periodically invites the former cheif of Research Institute of Brewing to have a lecture of entire brewing process. They form a tight scrum and try to improve the skill and quality of sake and produce new products.

MIND

Since they use lots of organic farmed and less-pesticide rice, usually visit the farmers and help them from planting to harvesting rice. They believe this farming experience makes brewing more careful. By producing higher quality products with using farming experience, they are willing to contribute the improvement of local agriculture.