The only Sake Brewery in Kochi City . They hope to make sake that is the best to pair with food – sake that is dry, yet with high acidity and umami – using the isolated Tosa Mountain range’s pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients – the rice is polished very carefully, and they use true Kumamoto Yeast.
The aroma is modest and vaguely citrusy, and the flavor has a hint of sourness with solid umami, yet the finish is clean and pleasant. Enjoyed best with both Asian and western seafood or fried/fatty dishes.