Brought to you from the mysterious Okuizumo area is KURA ONE®Nanakanba Tokubetsu-junmai undiluted (180ml). The land of Okuizumo in Shimane Prefecture has iron-rich soil, resulting in spring water rich in natural minerals. Using this water from Okuizumo, expectations are high as to what kind of sake will be produced by Hikami seishu, which has been brewing sake for 300 years in this area.

Nanakanba Tokubetsu-junmai has been highly acclaimed at the French sake competition Kura Master. The competition is judged by M.O.F. (Meilleur Ouvrier de France) holders, barmen and sommeliers who are active in France. Nanakanba Tokubetsu-junmai is a platinum and gold award winner at the Kura Master. Its unique and memorable flavour is perfect for pairing with strong-flavoured dishes.

The KURA ONE undiluted sake, commercialised with special specifications, allows you to enjoy all the characteristics of the Nanakanba series. I hope you will enjoy the taste of this gem, which will draw you into the fascinating world of "Oku (deep)".

Hikami seishu is a sake brewery with a 300-year history, having had a brewery in Okuizumo, Shimane Prefecture, since 1712. The ground in Okuizumo has contained high quality magnetite (a highly magnetic iron mineral) since ancient times, so rainfall filters through the strata and turns into spring water with a high iron content. The sake brewed by Hikami seishu is characterised by the use of this natural mineral water. Representative brands include Nanakanba, Hikami masamune, and Tamahagane.

Hikami seishu is known as the birthplace of "foam-free yeast", which is used throughout the country. This yeast was discovered because, although common yeast produces white foam all over the sake barrel, sometimes this does not happen in some barrels.