It’s like a rice smoothie. This sake features the gentle sweetness of amazake and a soft lactic acidity, creating a smooth, refreshing balance. The classical acidity highlights the sweetness in a clear way, making it surprisingly easy to drink. It is brewed using a rare method called Sankiamazakemoto. In this process, rice, water, and koji are heated to create amazake, and then lactic acid bacteria taken from a traditional kimoto starter are added to promote fermentation. Developed in the Meiji era, this method is so complex and labor-intensive that it almost disappeared, making it a legendary brewing technique. The result is a one-of-a-kind sake with unique depth and complexity.