Tokubetsu junmai genshu | 16.5% alc. | SMV +8 | Acidity 1.6 | Amino 0.6 | Polish 50% and 60% | Koji rice Akita Miyamanishiki, kake rice Akita Ginsan | Yeast MS-3 Brewed with a proprietary yeast called MS-3, cultivated from the brewery rafters, which grants taut acidity and aromatic notes of apple and banana, suggesting a dry white wine. Brilliant and crystalline in the glass, with ripe peach and pear and notes of fresh herbs; fruity ripe-apple flavors and umami from the rice are supported by lively acidity and a gentle astringency on the finish. The yeast name comes from the initials of Okuda-Toji's family members (M, S, S, S), each hidden in the leaves of the clover label design. Serve cool with a variety of foods, especially salty and broth-based dishes. With just four employees, this is Akita's smallest brewery, dating back to the Enpo era (1673–1681), made entirely by hand with labor-intensive box koji production and single pasteurization in bottle. “We'd like our sake to make you