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You can feel more rich taste of rice
Yamadabo is the mother of the king of rice for sake brewing
Koji (Koji mold)
Tasting note: Smooth touch
Sake Rice: Yukimegami (Dewanosato × Kuranohana)
Masumi Junmai KAYA You can feel more richMasumi Junmai KAYA KAYA is one of Japanese traditional colour. This Sake is named from brown and gold colour of rice fields during the autumn harvest season in the country side. The yeast is No. 7 yeast, and this No. 7 yeast is isolated in Masumi Kura. NO. 7 yeast is used in almost Kuramoto in Japan. Volume: 720ml (per bottle) Alcohol %: 14% Raw materials: Rice and Koji Sake Rice: Miyamanishiki (produced in Nagano) and Hitogokochi (produced in Nagano