The name Kongoshin means “unwavering heart,” which represents the exquisite taste and aroma of this super-premium sake. Top quality Yamadanishiki sake rice is polished down to a fraction of its size to ensure the ultimate smoothness. After much effort and two years of aging at cold temperatures, this sake truly becomes Kongoshin.
| Alcohol | 17.0% |
| sake meter value | +0.0 |
| acidity | 1.5 |
| amino acid | 1.5 |
| koji rice used | Yamadanishiki |
| brewing rice used | Yamadanishiki, Gohyakumangoku |
| rice-polishing ratio | 40% |
| yeast | Kyokai No. 1001 , Kyokai No. 1801 |
matured at -2 degrees Celsius for two years
Seasonal & limited production
(available from the end of November to the end of June)
Numerical values, such as alcohol percentages, may vary.