Tokyo Gaienmae La cle TOKYO
Completely additive-free brewing (using only three ingredients: rice, water, and koji)
No lactic acid, enzymes, or other fermentation aids that are not required to be listed on the label.
No lactic acid, enzymes, or other fermentation aids are used, and no yeast is added.
Tokyo Gaienmae La cle TOKYO
New sake brewed with 100% natural white rice malt with no added lactic acid for brewing is matured in the brewery for a summer. The balance of sweetness and acidity is like that of a ripe tropical fruit.
Chiba Chiba Imadeya Chiba Echinaka
Because the core, the central part of the unrefined sake, is extracted without pressure, it is rare to obtain only 3% of the amount of sake in a typical Kamiban.