Crafted using locally sourced Yamadanishiki rice and fermented using the traditional yamahai method, this koshu, aged since 1999, presents a soft yet full-bodied profile. It boasts caramel notes characteristic of aged sake, making it an excellent pairing for meat dishes, as well as those seasoned with soy sauce, miso, or even spicy flavors. For optimal enjoyment, serve this sake at room temperature or gently warmed.
Behind the sake
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