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Hanatomoe Sokujoujunmai Hiire
- Unlike yamahai and mizuhashi, sake brewed in the fast brewing method does not promote lactic acid fermentation by lactic acid bacteria, so the acidity and umami can be tasted straight away. This method of sake brewing also reveals the effects of the yeast's natural acidity and aroma. By controlling the fermentation temperature in a thermal tank, the sake has a light and easy-to-drink taste that is very appealing and approachable.
- Rice and Rice koji
- Contract-cultivated rice produced in Nara Prefecture