Wild yeast and wild koji blessed from the shrine
There is a book called "Harima Fudoki" compiled in 715.It says, "Mold grew on the rice offered to the Niwata Shrine, so we brewed sake and had a party." 2016, about 1300 years later. The Harima Sake Brewery Association offered rice at the Niwata Shrine. After that, we succeeded in collecting yeast and KOJI (rice mold) from the rice. Sake brewed with natural yeast and wild KOJI given by God That is ROOTS.
Rice polishing rate
alcohol content: 16%
Clear,slightly yellowish crystal color
Initially yellow apple and apricot. And then green bamboo,chervil,flower like osmanthus give the freshness. The scent of marons and corianders spread much more when exposed to the air. The aroma of Hinoki wood,maple syrup and white mold cheese attach complexity.
Rich and plump sweetness. Well-balanced acidity and alcohol. Bitterness and sweetness make rich taste. The long finish with the scent of maple syrup and caramel that you have felt. Entirely rich,full-bodied,tough and harmonious.
This sake has the rich and full-bodied taste from the wild yeast and the wild Koji(sake malt). So we recommend a small wineglass at room temperature to enjoy the complex aroma or a Gui-nomi(medium-size tumbler) for the mideum-hot sake(30-35℃) to enjoy the rich taste.
18-20℃ : Grilled Sawara(fish) with white miso, grilled Buri(fish) with Teriyaki sauce, ahijo
30-35℃ : Kabayaki(grilled eel with Teriyaki sauce), Sukiyaki, sirloin steak with pepper