"Kamiriki" was widely cultivated in western Japan from the Meiji era to the prewar period, but gradually disappeared due to the rise of new rice with excellent harvestability, which was born by breeding after that. However, due to the high suitability for sake brewing that was once known and the hands of volunteers who want to spread the charm of the finished sake to the present age, it has been revived in the present age even though the production volume is extremely small. pairing with the latest new Yamagata yeast which has the gene from the No.7 Association yeast.
A dry Daiginjo with a beautiful, straightforward taste and fragrant nosing.