A distinctive feature of unfiltered sake is that the yeast is left intact, giving it a fresh, active aroma.
It has been pasteurized (low-temperature sterilized), so it is safe to drink.
The temperature in Koga in winter drops to between 0 and 10 degrees.
This harsh cold suppresses yeast activity and slows fermentation.
This preserves the flavor and quality of Koga Ninja Sake.
It is produced at a brewery with 150 years of history in this area, which is blessed with soil
and water that are perfect for sake brewing.