Daigo no awa shinzenshu 15%

・Olfactory : citrus bomb, beaded with nuoc-mâm and fermented cheese aroma
・Gustatory : persistent acidity, umami
・Trigeminal : cords of delicate bubbles with a gentle effervescence; fruity freshness with lactic pungency

 

・Eel with kabayaki sauce
・Foie gras, up meat-filled pastries (pâté en croûte, pie)

 

Within the Ōtone Natural Park, the city of Kōzaki is bounded, to the north, by the Tone River, to the south by the Shimōsa Plateau. The organic rice fields, where Kamen-o, Shinriki and Shibamishiki varieties are grown, cover 10 hectares of the estate. Spring water from the Kōzaki sanctuary (jinja), with giant camphor trees. The water is dynamised by an activator and filtered in a tank containing activated charcoal

 

・Bodaimoto type sake, based on a 15th-century medieval recipe
・Kimoto starter with slow infusion and no lactic acid added
・Production of a proprietary koji, natural yeasts culture
・Pressing in a manual wooden press fune