In creating its range of sakes, shchu and mirin in Kyto, Takara Shzo first and foremost produces prestigious sakes according to processes that its artisan brewers have perpetuated since 1842.

The new Shirakabegura brewery in Hygo offers this well-balanced Kimoto Junmai sake, brewed according to the traditional Kimoto-Zukuri process, a slow and rigorous brewing process, the same one since the Edo era!

With its sweet and mellow rice aromas, close to the flavours of melon, enjoy it well-chilled with white meats and fish or for a refreshing aperitif.