This sake is made with rice suitable for sake brewing, grown in Tottori Prefecture, and spring water from the Chugoku Mountains. The natural bubbles created by the yeast during secondary fermentation in the bottle, the subtle umami of the rice, and the clear, refreshing finish make it truly worthy of being called a Japanese champagne.
[Kura Master 2023 Platinum Award Winner] This sake
won the top Platinum Award at a tasting competition selected by top sommeliers from prestigious French hotels.
We aim to break new ground in Japanese sake.
Awards:
Gold Award at Kura Master 2020
, Gold Award at Kura Master 2021
, Double Gold Award at Milan Sake Challenge 2022
, Platinum Award at Kura Master 2023