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Kimoto-style junmai genshu made using white koji, known for its pronounced acidity. While the acidity is indeed strong, it is not overly sharp — the umami is well expressed, resulting in a well-balanced sake. When mixed at a ratio of roughly [4 parts sake : 6 parts soda water] and paired with citrus, it can be light and refreshing Junmai Sake Rickey.
| Type / Grade | Sake | Junmai |
| Country | Japan |
| Region / Prefecture | Shimane |
| Rice Variety | Yamadanishiki |
| Yeast Variety | Wild Yeast |
| Polishing Rate | 70% |
| SMV | (-6) |
| Acidity | 4.3 |
| Alcohol % | 17.00% |
| Size | 720ml |
Tamazakura has been focusing on traditional style of sakes which can be warmed and aged. They are also particular about Muroka (non-charcoal fining) and full fermentation (few residual sugar). Thus, all of Tamazakura sake have higer dryness, umami, acidity, and complex structures. They don't recommend to chill their sake. Room or hot tempareture is better. You can enjoy the aging in the bottle even after opening.
