SCYFOOD > Sake Karakuchi Tezukurijyunmai Mitsutake Contact Customer Service ENQUIRY The koji rice is made from Yamadanishiki produced in Saga Prefecture, and the kake rice is made from rice produced in Saga Prefecture, both polished to 50%. The sake is fermented at a low temperature in the Ginjo-style and the koji is made by hand in the traditional way, taking the same amount of time and effort as for Daiginjo-style sake. It is a dry junmai sake with a dry, crisp taste and a tight mouthfeel, while still retaining the umami of the rice that only junmai brewing can provide. It is a dry Junmai-shu with a crisp and clean taste.
