Ryota
This special junmai sake uses "Nagoriyuki," a Uruchi rice suited to the cold climate of Niigata Prefecture, as the base rice. The koji rice is "Omachi" rice polished to 55%.
The number of rice planted in Tokamachi, Niigata Prefecture, has been reduced so much that it is now called "phantom rice. This special junmai sake uses such a fantastic rice from Tokamachi, Niigata Prefecture, instead of "Koshiibuki," which is usually used for the kake rice, and has been stored at low temperature for about six months.
The sake is brewed with locally grown rice in Yamama, and is named "Yamama" only for the sake that is unfiltered and unfiltered, in order to realize the "ultimate taste" that the brewer, Yoshinori Takeda, seeks.
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