Taketsuru: Junmai Kimoto Tamasakae "Cross Climate" R4BY 1800ml

In 2022 (R4BY), Bentenmusume and Taketsuru exchanged their local rice to make one each bath of Saké on both side. It was the first time for Bentenmusume to use Kairyo-omachi, and Taketsuru to use Tamasakae. They both usually use local rice to make their Saké. Especially Bentenmusume never had made Saké with rice from other than Wakasa-town. They both choose Kimoto method for make more effort from characters of ingredient rice.

After 3 years of aging, finally they were released from both of them.

Please enjoy these unique concept Sakés from two of the most distinctive Saké makers.