The native variety "Kabashiko" Rice which took three years to revive, has a strong rice aroma. As its name suggests, and when steamed, the fragrance wafts throughout the neighborhood.
The distinctive aroma of the rice, rather than the aroma derived from the yeast, creates a lingering aftertaste, and it makes you want to explore new food pairings, making this a truly one-of-a-kind sake.
Gonojo 五農醸 is brewed in wooden barrel using Kumamoto No.9 yeast and thus the sake has a lovely cedar aroma to it.