※be careful※
Due to the foaming nature of this product, it is necessary to use cool delivery.
Upon arrival, be sure to store in the refrigerator and be careful of the liquid level when opening.
As this is a special product, we cannot accept gift wrapping.
Please note that our store is not responsible for any spills.

[Kitajima Soki Ekimoto Lactic Acid Fermentation Active Cloudy Junmaishu No. 2 Test Brewing Limited to 200 Bottles]

It's like a rice smoothie! Limited edition of 200 bottles made on an experimental basis!

Super healthy and with a unique flavor, people who are addicted to it will be hooked.
It goes perfectly with foods such as carp sushi and kimchi.

*Sanki Amazakemoto is a method that is neither kimoto nor Yamahai nor quick brewing.
Rice, water, and koji are saccharified at high temperatures to create amazake, and lactic acid bacteria extracted from the yeast mash used in kimoto production are added to promote fermentation.
This method of making sake mash was devised during the Meiji period, but became a myth because it was difficult and time-consuming.
The result is a unique sake with a unique and complex flavor.

◆Spec Category: Sake (junmai sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice polishing ratio: 65%
Alcohol content: 7 degrees Storage method: Refrigeration required Manufacturer: Kitajima Sake Brewery (Shiga Prefecture)