The sake mother "Moto" is made by hand, sticking to the old-fashioned "sake yeast making" method, and the finished product is stored in a refrigerator at 0°C for two years before shipping. The rhododendron yeast that survived the harsh environment produces a wonderful taste and elegance, with an orchestral fullness of flavor, complex acidity, and a finish that is light and elegant despite being a sake yeast.
 
Junmai Daiginjo brewed with 40% polished Omachi and brewed with rhododendron flower yeast
Lightness and elegance despite being a traditional sake yeast yeast
Brewer: Amabukiya Sake Brewery (Saga / Miyaki)
 
Product Details:
Rice: Omachi
Polishing Ration: 40%
ABV %: 16%
Volumn: 180ml