The so-called 'morohaku' brewing technique was developed in Itami, Konishi's hometown during the Edo period (1603-1868). This modern version is brewed with 100% Yamadanishiki rice from Hyogo prefecture, with a polishing rate of 70%.
This sake was aged in high-quality Yoshino cedar wood barrels. This results in a soft and full-bodied flavor profile with generous, fresh-sour and lightly spiced notes of cedar wood.
Food pairing tips: tuna or mackerel sashimi, wood-smoked salmon, meat stew with sweet and sour sauce
