DAINA TOKUBETSUJUNMAI KIMOTO MUROKA NAMA GENSHU

Condensed texture like chewing rice is the key feature of this sake. This sake is produced with Kimoto method which is an ancient brewing way, using only rice and water.

Usually, we brewers add yeast and lactic acid to produce shubo. This is a modern way to produce sake quickly and keep the quality of taste stable. In case of Kimoto method, we don't add any yeast and lactic acid.
Instead of using artificial materials, wild yeast and lactus acid living in the brewery is gradually included in the shubo barrels by taking longer time.

Thanks to this process, Daina contains more complex contents than sake produced by normal method, so that its taste is mixed with rich umami and sourness influenced by lactic acid and sharp bitterness.
Besides, SAKEMARU recommends to drink it both warm and chilled. Your impression to Daina will be totally different. When you warm this sake, the sharp sourness becomes very soft and mild and unify all the complex taste.