The full of Umami is extracted from Yamadanishiki, it’s Umami and dry Sake, but the strong Umami creates a beautiful balance.

Speaking of No. 6 yeast, Aramasa comes first. Akita Jozo is about 5 minutes away from Aramasa, and there are frequent technical exchanges.

This Sake is a very fresh and clear Junmai Ginjo made with No. 6 yeast. Although this Sake has “dry” in the name, it is not just dry; it has an exquisite balance of Umami and acidity.

At first, sweetness and acidity come. The sourness is so crisp. Dryness spreads in the middle, and the aftertaste is very clear. It is one that you can continue to drink forever.