This natural sake , with its beautiful complexity, showcases Wataribune , a local rice variety that the Kitajima house has managed to revive from its ashes.

Full of contradictions, this sake, both powerful and delicate , sophisticated yet wild, comes from a long fermentation at low temperature , without charcoal filtration.

Powerful and slightly acidic , it releases aromas of almond milk , candied kumquat and chamomile on the nose.

On the palate, echoing the nose's emphasis on kumquat, it also evokes pistachio and cocoa butter . Its lactic texture is combined with a salty and spicy taste. The finish is dry.