Ryusei Takehara Hattan Nishiki 2023 test brewed sake begins release from brewery

We have begun releasing test brewed sake made with Hattan Nishiki rice from the local Takehara area.
This sake is made using the kimoto method without adding any yeast, and the rice, koji, water, and even the microorganisms are all produced in Takehara.
Takehara's warm climate and long hours of sunshine give it a rich, full-bodied flavor. To bring out the full flavor, the sake is pasteurized once and then bottled and aged for about a year in a constant-temperature storage facility.
This is a bottle that can be enjoyed as a cold sake, as well as a hot sake in the cold winter.