Hanatomoe Yamahaijunmai nama

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味わいの特徴
This is an aged sake that is also the starting point of Hanaboe. The first time we brewed sake without additive yeast was in 2005BY (Heisei 17BY). Today, all of our sakes are yeast-free, but this sake has a taste that we want to continue to pass down to future generations. The fermentation power of the Yamahai method and the strong acidity are the starting point of Hanabai's sake brewing, which interprets the aspect of "fermentation = preservation" and is an essential element to take advantage of the changes in the sake called "aging. Because we do not control the temperature in enamel tanks, the fermentation process varies depending on the climate of each brewing year and brewing period. When fermentation is strong, the preservation property increases and a long maturation period is required. On the other hand, when the fermentation is weak, the acidity is mild and gentle, and the aging period is short. In other words, the climate of each brewing year and brewing period in Nara Yoshino is reflected in the quality of the sake, and this difference is adjusted and stabilized during the maturation period. We believe that this maturation and ripening process is a technique that allows the brewery to respond to annual climatic changes and rice production, and to work closely with the farmers.
情報詳細
特定名称
Junmai
原材料
Rice and Rice koji
精米歩合
70%
使用米
Contract-cultivated rice produced in Nara Prefecture
アルコール度
17%
酸度
3
日本酒度
+5
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おすすめの飲み方

  • 花冷え(10℃前後)
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  • 常温(20℃前後)

おすすめの料理

Japanese Cuisine
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酒蔵情報

Miyoshino Sake Brewery

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