Brewing methodology of this sake is believed to be inherited from the period of Muromachi Shogunate (1338 - 1573).
Grilled mackerel, peaty whisky smell. Tarry rope: salt, soy, balsamico, sweet and bold. Islay whisky: soft, mellow, long. Really lovely: matching to meat and cooking fish.
■Rice Polishing Ratio: 90%
■Serving Guide: Room temperature
■Ingredients: Rice, Koji (Malted Rice)
■Sake Type: Junmai
■Brewery Name: Oki Sake Brewery (Shimane)