Kamikokoro - Momo Muroka which takes three times as

which takes three times as long as modern methods

When the water meets the Gohyakumangoku rice they forge a sake with a rounded

in-house cultivated yeast and crystalline water from the nearby Chikugo River

from buttery tones to a walnut-like sensation

and makes Kenbishi Kuromatsu an appetizing sake to pair with with the richness of meaty meals

Kamikokoro - Momo Muroka which takes three times asTaking a sip of this is like taking a bite into the juicy, sweet nectar of a white peach called Shimizu Hakuto, the queen of peaches, from Okayama prefecture. They even use peach yeast for their carefully crafted sake, and express the fruits elegant white flesh and natural sweetness by using a process with minimal filtering. This sake contains a whole fleshy white peach in every 500 milliliter bottle.