This sake does not have the woody aromas of a cask-aged sake.
This is made from a 50/50 mix of white and yellow koji, and fermented in wooden tanks rather than enameled metal ones.
Most sake is made by adding lactic acid in the starter to suppress harmful bacteria, but white koji creates its own acid so no more is needed.
This sake is then bottled for maturation to minimize oxidation.
This is a new kind of sake, with a delicacy and fine-texture not found in metal-tank fermented sake, and assertive citric acid flavors.
Rice-Milling rate : 60%
How to drink recommendation: cool, normal, hot temp.
・KURA MASTER GOLD 2017 2018