千代乃松 山乃かみ酵母使用純米酒神仏習合の酒
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Shinbutsu Shuzo sake" by Yoshimura Shuzo in Uda City, Nara Prefecture.
This sake is made from "Tsuyu Hakaze" (dewy leaves) harvested in Nara, using the Yamakami yeast from the Ogami Shrine, according to the method described in an old document from Kofukuji Temple.
The sake is aged for one year at 97% polishing before shipping.
This is the first time I visited this sake brewery. Thank you very much, Mr. Yoshimura. Please continue to play a lot and make wonderful sake.
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