Region: Kyoto
Rice Variety: Kyo no Kagayaki
Type: junmai muroka namagenshu nigori
Polishing Rate: 67%
ABV: 17.5%
Ingredients: rice, water, yeast, kōji
Brewing: pressed with sediment added back to the sake to create a nigori, unpasteurized, undiluted, unfiltered
Serving Temperature: lightly chilled to lightly warmed