Hyogo prefecture's Tojo special A district Akizu's rice is regarded as the best raw sake rice in Japan. It is pressed and then aged at a low temperature for about half a year. This results in a moderately round taste and a delightful aroma, in addition to a mild carbonic acid. Kamo Kinshu's unique tingling and fresh feeling is enjoyed after cracking the bottle open; its flavor disperses nicely, providing an immensely satisfying experience.
