KAKUBOSHI MIZUTORIKI Junmai Ginjo Yamada Nishiki

Using Sanuki olive yeast called "KO18" and Ooseto rice from Kagawa Prefecture, the sake is slowly finished at low temperatures.

It has matured for one summer which gives it a rich taste. It has a pleasant melon fragrance, it is a sweet sake, easy to drink because of its low acidity. In addition to the local production this sake is made from an original yeast from Kagawa Prefecture called Sanuki Olive Yeast.

The idea was to make sake with yeast from Shodoshima olives in order to obtain a sake typical of Kagawa prefecture.

Kawatsuru Olive was born by extracting yeast from olives, selecting the yeast suitable for alcoholic fermentation and cultivating it.