Kita Sake Brewery has been brewing delicious sake in the Shiga Prefecture since 1820. They specialize in very dry styles of sake. With over 200 years of brewing experience, Kita Sake Brewery have developed their own native yeasts strains that they use for many of their sakes. Experts in koji-making, they cultivate their koji for 50 hours for each brew – ten hours longer than the standard koji-making time. This is a small, family-run sake brewery, with nine generations of sake brewing history at this location.
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Kirakucho Fox Junmai Ginjo