This Kimoto Zukuri sake has a base of light sweetness, soft aroma and a pleasant acidity. From the second year of its introduction, it received many awards at competitions at home and abroad. The response was great! The yeast is extracted from Noto seaweed and used to make this sake in pursuit of the Noto terroir. Noto's agriculture and livestock industry work closely together to protect existing resources. The rice husks produced in agriculture are composted by the livestock industry and returned to the rice fields, and the rice bran polished by the sake breweries is used as animal feed. And that is exactly the philosophy of the Kazuma Sake Brewery.

Founded in 1872 with the “Brewing of Noto” corporate philosophy, the company is committed to sustainable production using Noto's local resources.

Taste: soft, mild

Alcoholic drink made from rice.