Kitaya’s masterpiece, awarded the Champion Sake at the IWC 2013 in London against 583 other Japanese sakes. Using high quality "Yamadanishiki" rice from Fukuoka and polished down to 35% and fermented in controlled temperature. The IWC praised it as rich and mellow but carrying clear taste with elegant aroma.

Rice polishing: 35% / Rice variety: Yamadanishiki / Alcohol: 16-17% / SMV: 4.5 / Acidity: 1.2 / Yeast: Proprietary