Hanatomoe Sokujoujunmai Hiire

味わいの特徴

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.

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

16%

酸度

3.2

日本酒度

+9