The "Kara Tamba" series uses Yamada Nishiki rice from Hyogo Prefecture as the koji rice, and is brewed with great care using traditional techniques passed down by Tamba Toji, a renowned brewer of fine sake.
This pure rice sake is brewed slowly at low temperatures under temperature control using lactic acid bacteria to create a "dry yet flavorful sake."
It features a pleasant aroma and a rich, dry taste, and goes perfectly with dishes that make the most of the ingredients.