BIO Nojoho is brewed with a traditional Kimoto method that does not contain lactic acid bacteria. This is a miracle sake that evokes an ancient flavor.
A brand born to fully express the nature of Tamba, Hyogo Prefecture. A challenging sake made from locally grown organic Nojoho brewed in a traditional Kimoto with no lactic acid additives.
It has a refreshing aroma, and when you put it in your mouth, it has a smooth texture and a rich sweetness that spreads, and it disappears with a refined, slight bitterness and astringency derived from the wooden barrel brewing.
Nojoho gained popularity as a high-quality rice on a par with Yamada Nishiki, but it disappeared in the 1960s due to the difficulty of growing it. and revived in 2001. It is a very valuable rice that is limited to Hyogo Prefecture.
SAKEMARU mainly focuses on the subscription model. We offer the sake for subscribers to the free members too, however, subscribers can purchase them at much more reasonable price than the regular one.
Except for "OTHERS" type, subscribers can purchase the sake of the plan who is subscribing at the best price.
For example, Junmai plan subscribers can purchase the sake of Junmai plan at the most reasonable price.
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