Brewery: Akishika Shuzo, Osaka Prefecture
Type: Muroka, Nama, Genshui - unfiltered, unpasteurized, undiluted
Brewing Technique: Yamahai - pre-modern brewing
Rice type: Yamada Nishiki
Rice polishing: 70%
Yeast: #7
酒造：秋鹿酒造 / 大阪縣
類型：無濾過生原酒
釀造法：山廢
米種：山田錦
精米步合：70%
酵母：#7
Suggested serving temperature: room temperature, or 50°C