Gekkeikan - Kyo San Sui Tokubetsu Junmai Sake

This sake was released in 1996 and distributed only for registered liquor stores in Japan. The concept of sake was ‘Made only from ingredients in Kyoto’. Now we only use 60% polished rice called ‘Kyo-no-Kagayaki’ improved and cultivated in Kyoto Pref. and the yeast we use for this sake is Gekkeikan’s own selected one called GA-1 which belongs to #9 group. The taste is dry, but you also can feel thickness and depth with umami when drinking cold or hot because we adopt traditional ‘Yodan-Jikomi’ (Four step preparation or fermentation). We keep using Japanese traditional and handmade ‘Washi’ paper from Imadate Region, Echizen, Fukui Pref.