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Kochi Prefecture's first rice suitable for sake brewing
The sake goes well with lightly-seasoned dishes and Yakitori
it has been improved to be less prone to falling over and easier to grow in Kochi's climate
The sake goes well with fresh seafood and lightly-seasoned dishes
It contains the lemon peel for a rich
Buyu Tokubetsu Honjozo Nama 武勇 特別本醸造 生酒 Omachi Kochi Prefecture's first rice suitableThe Buyu Tokubetsu Honjozo Nama is a namasake (, raw unpasteurised sake), so it is fresher and more vibrant in flavour and aroma. It also means it needs to be refridgerated during storage to ensure the quality of the sake is as intended by the toji at Buyu Shuzo. The sake goes very well with fresh seafood and lightly seasoned dishes.
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