This sake is fermented with a traditional method "Kimoto Yamahai," It is time-consuming but can make complex and mellow sake because of natural lactic acid. Also, this sake is Nama chozo(生貯蔵). it is a type of sake that undergoes only one pasteurization process (heat-treatment); sake normally undergoes two. The first treatment is performed after pressing, and the second treatment is performed when bottling. Nama Chozo skips the first and keeps its original fresh taste.
