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 "Raku no Yo" has been a brand name since the early Showa era, and is imbued with the hope that this sake will bring about a more enjoyable world. Hoping to have sake enjoyed with food and avoid strong aromas, the company does not produce any ginjo-style sake, but only junmai sake and honjozo sake. All sake is brewed using the Yamahai method, a four-stage fermentation process, and is unfiltered, resulting in a rich, mellow sake with a juicy and fruity flavor.