Brewery: Kikuhime Shuzo • Prefecture: Ishikawa • Rice: AAA Yamada Nishiki from Yokowa milled to 55% • Water: Medium-hard Hakusan underground well water  • ABV: 18.5%

• • Made in the time consuming Yamahai method, naturally developing lactic acid and picking up influence from the environment.
• • This rare Library Release has been carefully aged for 15 years before release.
• • Supple, powerful and dry sake with complex and funky notes of banana, earth, melon and nuts. Large-scale structure and mellow complexity from significant aging this sake is a big departure from sake available most anywhere in the world.
• • Will continue to develop but brewery recommends to enjoy within the next 1-2 years.