Wine Cell

Wine yeast, rather than sake yeast, is used to produce this sake that has hints of the malolactic acid commonly found in wine. It is made with water sourced from a natural spring that lies 150 metres below the brewery. This sake combines tradition with reinvention to create a unique sake experience.

• Region: Fukui
• Grade: Junmai Daiginjo
• Kake-Rice: Gohyakumangoku, 55%
• Koji-Rice: Gohyakumangoku, 55%
• ALCOHOL: 16%
• SIZE: 720ml