This Shirakabegura Kimoto Junmai is made using a process known as kimoto, the most traditional and hands-on process for creating a sake yeast starter. The process is complex, requiring great care, and few brewers attempt it. High quality kimoto sake delivers a rich, velvety mouthfeel and umami-rich sweetness. This sake uses Gohyakumangoku rice, which is gently aromatic with clean flavors, to create a unique, soft and superbly balanced beverage. Made with Miyamizu, a highly recognized groundwater for sake brewing.

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In its earliest inception, the Takara Group was founded in 1842, toward the end of the Edo period, by the Yomo family in Kyoto?s Fushimi district. After initially brewing only sake, by 1864, just before the Meiji Restoration, they subsequently also made shochu, mirin, and shirozake