Our limited release, Three Koji Sour, is a junmai namachozo (single pasteurized). While most sakes in the world which use yellow koji, Three Koji Sour uses a blend of white, black and yellow koji. Black and white koji produce a significant amount of citric acid, which drive the acidity of this sake and give it a bright and refreshing quality. The result is a fun and approachable sake with a cotton candy and grape nose dry and a long finish. 

• ABV: 16.8%
• SMV (measure of residual sugar): +4
• Recommended storage: white wine temperatures
• Name: the blend of 3 kojis