DAIJIRO Kimoto Junmai Shiga Wataribune No.6

Kimoto is an even older brewing method than Yamahai, in which yeast is cultivated under acidic conditions by mashing rice and water together to make a lactic acid fermentation process that incorporates naturally occurring lactic acid bacteria. The taste produced by the yeast that survived the fierce competition for survival is characterized by strength and a thick core, with a crisp, sharp finish. The sake rice used is "Shiga Wataribune No. 6" which is from the father line of Yamadanishiki and originated in Shiga Prefecture.