Within this stunning bottle lies a stunning sake, packed full of surprises. Brewed with a 'low-intervention' style, the final product does not go through the usual charcoal filtering (Muroka) or dilution with water (Genshu), resulting in fresh apple on the nose and a rich, complex, full flavour. This junmai sake brewed entirely with Gohyakumangoku sake rice is made with the traditional kimoto method used since the Edo period, which skillfully enables the workings of yeast and lactic acid bacteria. The result is a brew that's uniquely complex and concentrated, yet smooth and elegant.