Origin: Sankan Shuzo, Okayama
The rice used is Omachi, a rice that is suitable for sake brewing and represents Okayama. Omachi is used as an excellent rice for sake brewing in various places as a hybrid, and was valued as the parent of excellent varieties such as Yamada Nishiki and 500 million stones. This sake is sweet and gorgeous scent like apple and complex scent like yogurt. Well balanced and rich.
Sankan Shuzo has been around since the 3rd year of Edo Period 1806.