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Amabuki Chokarakuchi Tokubetsujunmaishu Hiire
- We are not satisfied with just being thin and spicy when we say "dry", we want to have a slight sense of umami while the sake flows smoothly. We fermented it to +12 on the sake scale. There is no sweetness, and the ripe flavor and sharpness of the aftertaste are wonderful! Super dry but gentle on the palate, not tangy or thinly-spiced. We made the most of the deliciousness of the rice.
- Tokubetsu Junmai
- Rice and Rice koji
- Yamada Nishiki