Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Rice (domestic), rice koji (domestic)

Rice polishing ratio

60

alcoholic content

13

sake leeway

-13

The concept behind KOTORA-citric was to create a new kind of sake that would also go well with Western food.

The use of white malted rice for shochu produces a lot of citric acid, an acid with citrus-like nuances, which is balanced by the strong sweetness of the rice, giving a refreshing balance of sweet and sour tastes.

The alcohol content is light at 13° and the balance is such that it almost gives the illusion of being a white wine. Enjoy a taste that is different from the usual sake.


Kintora Sake Brewery is one of the few remaining sake breweries in Nagoya.
The brewery was founded in 1845 by Zenbei Osaka-ya, the founder of the brewery, and since then has been making sake by hand, utilising the skills of the Echigo Touji master.
The brewery's sake has been nurtured to suit the climate of Nagoya and continues to evolve as a modern-day local brew thanks to the close and ongoing interaction between the brewer and the drinker.