Blurring the line between liquid and solid, this needs thorough shaking before opening to ensure that the second half remains fluid enough to follow the first half out of the bottle. The taste is no less dense than the texture, but heating loosens up a lovely soft element not available in the stiffer mix when served cold. We bottle this as a limited edition a few times a year, including one or maybe two bottlings in yamahai style.
- Domestic availability
- Limited editions a few times a year from December to April
- Rice, rice koji
- Koji: Gohyakumangoku (Kyoto and Hyogo Prefectures)
- Rice polishing ratio
Sizes and prices
Revised on Nov.01,2019