A rare unfiltered Koshu (aged sake) from the specialist of the Kimoto method
Daiginjo Azolla 50
Daishichi Brewery specializes in the Kimoto yeast starter technique. This all happens on the basis of a natural Kimoto yeast starter, which has twice the development time of modern abbreviated methods. In the old yeast starter method Kimoto("living yeast starter") the multiplication of the yeast is kept going by constant stirring. Among other things, a specific acid profile is created.
Daishichi Futo-Ō is a rare unfiltered Koshu ( aged sake). Amber in color, with a velvety texture. A slowly and delicately unfolding flavor and a clean finish characterize this aged sake.