For an extra exciting and unique brew, Oya Takashi Shuzo has used a White Koji for developing a sake with a stronger than average acidic profile, unpasteruized, undiltued and utilizing direct bottling to achieve a lingering effervescence, all components coming together in a brew which is rich in umami, yet bright and floral on the nose, supple and fruity and finishing with a touch of citrus peel bitterness.
This sake is an exciting journey for the senses.
