One of the highest grade Sakés from Taketsuru. Which means a Saké with the best ingredients of the year they received, and the most intensive work from the craftsmen of Taketsuru.
*Kimoto : Saké making method which is developed in 1800s and before. Using lots of wild bacterias and organic system. The current and modern Saké making methods are based and modified from Kimoto. At Taketsuru, they use "Kioke" (wooded barrel) for the fermentation for all of their Kimoto Sakés.
*Genshu : Undiluted Saké. Stronger flavour and stronger alcohol content (19% to 20% in many case). You can enjoy the original flavour of Saké.
*Fukuro-zuri : A method of pressing Saké from mush. With Fukuro-zuri method, Saké would drop from cotton bags with Saké mush by gravity. No pressure is added on the cotton bag, and the Saké becomes very soft and gentle.
Product 8/20
