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The Kamokinshu Tokubetsu Junmai 13 is a genshu (原酒) and the alcohol content is at a low 13% (alcohol content of other Japanese Sake is generally 14~17%)
Kochi Prefecture's first rice suitable for sake brewing
and you can have some too
crisp taste
It contains the lemon peel for a rich
Buyu Tokubetsu Honjozo Nama 武勇 特別本醸造 生酒 Omachi The Kamokinshu Tokubetsu Junmai 13The Buyu Tokubetsu Honjozo Nama is a namasake (, raw unpasteurised sake), so it is fresher and more vibrant in flavour and aroma. It also means it needs to be refridgerated during storage to ensure the quality of the sake is as intended by the toji at Buyu Shuzo. The sake goes very well with fresh seafood and lightly seasoned dishes.
