Kamikokoro - Momo Muroka in-house cultivated yeast and crystalline

in-house cultivated yeast and crystalline water from the nearby Chikugo River

Mizubasho is brewed from water that began as snow and rainfall that was then filtered slowly through the ground before being pumped up in Kawaba

its balance between acidity and sweetness

Nanbu Bijin’s staple “Tokubetsu Junmai” was long known in the U

Kamikokoro - Momo Muroka in-house cultivated yeast and crystallineTaking a sip of this is like taking a bite into the juicy, sweet nectar of a white peach called Shimizu Hakuto, the queen of peaches, from Okayama prefecture. They even use peach yeast for their carefully crafted sake, and express the fruits elegant white flesh and natural sweetness by using a process with minimal filtering. This sake contains a whole fleshy white peach in every 500 milliliter bottle.