From Makino Shuzo's popular "macho" series, Gori Macho, a protein Junmai with a body full of wildness!! This is the first year that Makino-san has attempted to brew a sake using the old yeast mash method without adding any cultured yeast and 90% polished rice from Gunma Prefecture. This old-fashioned sake yeast mash is made over a longer period of time than normal sake mash. The yeast that has survived the harsh natural environment produces a strong and deep flavor with a wild and unique taste. It is characterized by its strong and deep flavor and wild acidity. Thisis a new type of Macho that has never been brewed before. Low polished rice = protein = macho! No cultured yeast added = wild = gorilla!