kiyo
Kinkaku, a native rice of Ishikawa Prefecture, is said to be the oldest ancestor of Koshihikari. This rice, grown without pesticides and chemical fertilizers, has a simple, pure sweetness and wild strength. It is brewed using the modern Yamahai method, a natural brewing method, to express the energy of nature as it is. We do not use any additives that are not required to be labeled, such as lactic acid or fermentation aids.
As the brewery says, it is full of naturalness and juiciness!
It's one I'd like to drink again 😆.
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