Region: Kyoto
Rice Variety: Murasaki Komachi (red rice), Kyo no Kagayaki
Type: junmai genshu
Polishing Rate: 92% (Murasaki Komachi), 70% (Kyo no Kagayaki)
ABV: 14.2%
Ingredients: rice, water, yeast, kōji
Brewing: undiluted
Serving Temperature: chilled