4 Types of Koji × 4 Types of Yeast

This sake is the pasteurized version of the sake recently released.

This innovative sake is brewed using a blend of four types of koji—white, black, yellow, and mirin koji—fermented together with four varieties of Kyoto yeast.

The aroma is striking and complex: bursting with the fruitiness of dried raisins and fully ripened Delaware grapes, layered with subtle herbal notes.

On the palate, a faint effervescence greets you, followed by a charming sweet-tart flavor reminiscent of muscat candy. Beneath that lies a rich, savory depth evoking sherry or traditional Japanese dashi broth.

The finish is long and layered, where the graceful fruitiness lingers in harmony with umami, leaving a juicy yet profound impression.

Product Spec

* There may be slight variations in some values due to differences in tank lots or vintages.