Region: Chiba
Rice Variety: Miyamanishiki, Koshi-hikari
Type: junmai muroka namagenshu
Polishing Rate: 70%
ABV: 20%
Ingredients: rice, water, kōji
Brewing: kimoto slow ferment, aged 15 years, unpasteurized, undiluted, unfiltered
Serving Temperature: room temperature to lightly warmed