Rakunoyo Yamahai Junmai Murokanamagenshu

"Yamadanishiki (70%) from Hyogo Prefecture is used for the koji and kake rice, and Fukunohana (70%), also from Hyogo Prefecture, is used for the hot-kake 4-dan. The depth of the Yamahai-derived flavor, the acidity produced by vigorous fermentation at high temperatures, and the elegant sweetness of Fukunohana combine in complex harmony, making this sake suitable for a wide range of foods at various temperatures. It can be enjoyed at a variety of temperatures and with a variety of foods.

Founded in 1790 (Kansei 2). The sake brand "Raku no Yo" has been around since the early Showa period, and is imbued with the hope that this sake will help make the world a more enjoyable place. They do not produce any ginjo sake, only junmai sake and honjozo sake, as they want sake to be enjoyed with food and do not want to produce a strong aroma. All sake is brewed using the Yamahai method, with four stages of atsukake brewing, and is unfiltered, resulting in a rich, mellow sake with a juicy and fruity flavor.