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Tsukasabotan Kamawanu Kimoto Junmaishu
- In the 1995 brewing year, Shibotan revived "Yamahai brewing" for the first time in 40 years, and has brewed one bottle every year since then. Of course, this is the only sake in Kochi Prefecture that is both Yamahai and Kimoto. It has a natural, fresh flavor and a rich, full-bodied body, with a refined acidity reminiscent of the finest yogurt, while also possessing the crispness characteristic of Tosa's light, dry sake. The sake is named after the traditional Japanese pattern "Kamawanu," meaning that nothing artificial is added, such as lactic acid, and the sake is made in its natural state. All of the rice used is Nagata Farming Yamada Nishiki produced in Kochi Prefecture.
- Rice and Rice koji
- domestically produced rice
- Warmed to lukewarm, this sake pairs well with delicious seasonal foods, such as the autumn delicacy "sanma" (mackerel).