Ikioi Masamune "Carp" Junmai

Made using an ancient four stage brewing method known as "mochi-gome yondan shikomi". About 2 weeks before pressing, a 4th addition of rice is added, but this time it’s mochi rice polished to the same levels as the main rice. This gives the final sake a supple dryness, a hint of sweetness and beautiful texture. The finish is mellow but slightly rich.