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A pure rice sake that condenses the natural flavor of rice, creating a taste that enhances the flavor of food.
When you put it in your mouth, a slight banana aroma spreads, and the rich sweetness of the rice and the slight bitterness create an exquisite balance. The aftertaste is clean and crisp, and you can enjoy a lingering aftertaste that lingers in your nose.
It goes well with strongly seasoned dishes, and enhances the flavor of a wide range of dishes, such as ginger pork, fried horse mackerel, and sukiyaki.

■Details
Capacity: 720ml
Alcohol content: 15.6%
Storage method: Store in a cool, dark place

Masuda Tokubei Shoten
Founded in 1675 (Enpo 3rd year).
At the time of the establishment of Heian-kyo, the brewery and main house were located facing the "Toba Sakudo" road that stretches south from Rashomon Gate, and the brewery operated under two names: "Masuda Tokubei" sake shop and "Yoneya Yabei" rice shop. In the late Edo period, the brewery also served as a lodging for nobles traveling from Kyoto to the western provinces. The name of the brewery, "Tsuki no Katsura," comes from a poem written by Ayanokoji Arinaga, a nobleman with whom the brewery had a connection: "Fetching the waters of the Katsura River night after night, under the clear, shadowy moon, I will prosper for generations to come." In 1964, the 13th generation brewer invented Japan's first "sparkling nigori sake." The following year, the brewery began storing "junmai daiginjo aged sake," which had been aged for a long time in porcelain jars, establishing a new genre and continuing to protect the traditions of both.