Junmai - "Junmai" is sake made only with rice, koji and water. ("Koji" is fungus which convert the starch from the rice into glucose. This is the vital ingredient to make sake)
Rice polishing ratio 60% - The rice polishing ratio is an important point that is one of the key factors in the taste of sake, as it shows the percentage of brown rice left in the process of polishing.
Slightly cloudy ( unfiltered )
Namagenshu – Namazake (non-filtered raw unprocessed sake.)
Rice – Hitomebore from Miyagi Prefecture - Hitomebome is very resistant to cold damage, has a good taste and change, and is a rice with strong stickiness. (The meaning of hitomebore – You fall in love as soon as you try to the beauty and the flavour at the first glance)
Taste note: Refreshing sake that gives nice feeling going down the throat (“Nodogoshi”). It is a cloudy sake, and since it is not pasteurized, the yeast in the sake moves at the height of time and temperature, so the change in taste is large. Because there is a change, there is a slight foaming.