"Homasu" is a type of Edo Higo rice native to Kumamoto that has been revived in recent years. At the end of the Edo period, it was known as "the best rice in the world" at the Osaka Dojima Rice Exchange, and recorded the highest price several times. In 2017, farmers in Kumamoto Prefecture succeeded in reviving and cultivating it using only 40 seed grains
 
Rokunojo 六農醸 means using natural yeast to cultivate the sake. As such, the mash takes about 2 months to be completed which is 5 times longer than the usual starter mash. 
 
The unique aroma of Kumamoto No. 9 yeast, the inherent sweetness of Homase Rice with the natural yeast creates a flavour that has a gentle taste when put in the mouth, followed by a subtle wild flavour that adds depth and resulting in a very delicate sake.