Sake Bunraku Kimoto Junmai, Kitanishi, Saitama (15%)

Sake Variety - Junmai 
Rice polishing ratio: 60%
Koji rice: Goyakumangoku
A.B.V.- 15%
Location of production - Down to the pristine waters of the Saita River (Fortune river). Mount Kobushi in Saitama Prefecture
Visual - Cristal clear 
Nose - Vibrant, and full of aromatic complexity, expect a big nose of heirloom pears and baking rice cakes. Subtle floral and savory elements hint at the traditional fermentation techniques but are not at all overpowering
Taste - The palate is full bodied with subtle honeydew and building nuttiness. 
Vinification - Distillation - Brewed
Bunraku brewery was founded in 1894 by Kamekichi Kitanishi upon discovering the distinctly hard water of the Arakawa River.  Inspired by the trinity comprised of the chanter, puppeteer and shamisen player in traditional Japanese Puppet Theater, Bunraku’s closely guarded recipes and time-honored methods of sake production focus on sake’s sacred trinity of ingredients: rice, water and koji.   
First, let’s look at the basics. Kimoto and yamahai refer to traditional production methods, and the terms are mutually exclusive of grade. They could apply to futsû-shu, a junmai-shu, or even a daiginjô. Next, both terms refer to methods of preparing the yeast starter that usually lead to a wilder, gamier sake. Third, even though they are attracting increasingly more attention, very little sake is made using these methods. Most sake is not kimoto or yamahai. The very least that you need to remember is this: kimoto and yamahai refer to methods of preparing the yeast starter that usually lead to wilder sake.