Otani Shuzo Co., Ltd.

　

Ingredients: Yamadanishiki and Gohyakumangoku rice; Polishing ratio: 60%; Alcohol content: 14% to less than 15%; Sake Meter Value: -1.1; Acidity: 1.7

Amino Acid Degree: 1.2

This is an unfiltered, unpasteurized Junmai Ginjo sake, "Ryo," brewed using a yeast called Lacanthea, isolated from Mizunara oak trees in Mt. Oyama—a first in the history of Japanese sake.
Lacancea yeast is characterized by producing lactic acid as well as alcohol during fermentation.
The slight acidity in the flavor of the sake gives it a refreshing impression.
Enjoy the fresh taste of unpasteurized sake.