4 Types of Koji × 4 Types of Yeast! A Unique Flavor Crafted from Diverse Elements

*This product is slightly carbonated. Open with care.

This sake is brewed by fermenting a blend of four different types of koji—white, black, yellow, and mirin koji—together with four types of Kyoto yeast.

The aroma is delicate, with subtle notes reminiscent of lychee and muscat, gently layered with hints of persimmon and apricot.

On the palate, a faint effervescence accompanies a burst of juicy, full-bodied fruit flavors and a lingering rich acidity. The mirin koji lends a rounded depth and mellow richness.
The astringency reminiscent of white grape skin and a citrus-like bitterness add structure to the finish, resulting in a smooth and gentle close.

A sake where unique elements intertwine beautifully!

Best enjoyed at a slightly warmed-up temperature after pouring—around 10 to 15°C.

Product Spec

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