Made a starter culture using kimoto style for a month. It bears the name of the brand “Radio Masamune” that was brewed with Kimoto style before the war at Shidaizumi. Although the traditional method is used, sake quality is aimed at modern sake quality that changes the image of Kimoto style. In other words, it is a sake that incorporates the deep taste of Kimoto style in the refined lightness of Ginjo. It is not a deep-flavored Kimoto style for sake enthusiasts. If expressing deliberately, it is a Kimoto style of ginjo sake type. We think that it is a sake that can be made because it is a brewery that can thoroughly brew ginjo.