使用東北酒米的根「龜之尾」和目前流通的最古老的酵母「協會6號酵母」過濾和混合來自兩家酒廠的純米酒而成。過濾複合是店主熊谷先生的專長之一，此酒可謂他回歸原點之作。
這款清酒的名字來自熊谷神社，該神社位於「龜之尾」的誕生地。乳清般清爽的酸度和鮮味的結合很精緻，整體印像是清脆的。它乾淨地重置食物的回味，因此建議作為作餐酒飲用。
酒藏 ：A）秀鳳酒造株式会社 及 B)株式会社 渡曾本店
地區 ：山形縣
酒米品種：A) 龜之尾 及 B)特別栽培米
精米歩合：A) 50% 及 B) 70%
*******************************************
Using the root of Tohoku sake rice "Kame no O" and the oldest yeast currently in circulation "Association No. 6 Yeast" by filtering and blending Junmai sake from two breweries. Filtration and compounding is one of the specialty of the owner, Mr. Kumagai, and this sake is his return of his origin. This sake takes its name from Kumagai Shrine, which is located in the birthplace of "Kame no O." The combination of whey-fresh acidity and umami is delicate, and the overall impression is crisp. It cleanly resets the aftertaste of food and is therefore recommended as a table sake.
Brewery：A) Shuho Sake Brewery & B) Watarai Co. Ltd
Origin：Yamagata prefecture
Sake species：A) Kamenoo & B) Sake Rice
Rice polish rate : A) 50% 及 B) 70%