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Koei Kiku Gekko (Moonlight) - Natural lactic acid bacteria brewed, unfiltered, unpasteurized sake, aged

Koei Kiku Gekko (Moonlight) - Natural lactic acid bacteria brewed, unfiltered, unpasteurized sake, aged

佐賀県／光栄菊酒造

Kimoto and Yamahai are collectively referred to as natural lactic acid bacteria brewing. The reason is that the brewers have always considered them to be the same, and have questioned the need to separate them. This sake is characterized by the unique acidity that is unique to Yamamoto Toji. This is a modern kimoto sake brewed with 100% Hattan Nishiki rice, with an alcohol content of 14%.

Specific name, etc.: Junmai / ALC (%): 14.0 / Main ingredient: Hattanishiki / Rice polishing ratio (%): / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year:

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥2,970
¥2,970
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Producer/Brewery ( Saga Prefecture/Koei ​​Kiku Brewery )

This brewery, located in Ogi City, Saga Prefecture, was founded in 1871 (Meiji 4). In 2006, it closed its doors after a long history of 135 years, but under a new management structure led by a director who had worked on famous TV programs, it overcame difficult hurdles such as securing a brewery for production and obtaining a sake production license, and with the addition of Yamamoto, the spirited master brewer of Aichi Prefecture's "Kikutaka," it began selling its sake in December 2019. It quickly became a popular brewery.

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