Ubusuna Homase hachinoujyo

味わいの特徴

This rare sake, miraculously restored in recent years, is brewed with "homase," a native Kumamoto species from the Edo period that was naturally grown on the company's own farmland and by farmers in the Kikuchi River watershed. The production regulations are: rice from the Kikuchi River watershed, no pesticides, no fertilizers, field seedlings, single palm planting, rice racking, raw yeast, and No-Rokuji brewing in a wooden vat. The aroma is gorgeous, reminiscent of banana and pineapple, with just a hint of gentle cedar. The benefits of the land and the nuances created by the diversity of microorganisms, including yeast, overlap and resonate as a complex flavor, making this a truly one-of-a-kind sake. HOMASSE Homase" is an Edo Higo rice variety native to Kumamoto that has been revived in recent years. 1830, it was seeded in Higo Province (present-day Kumamoto Prefecture) during the Edo Period, and was actively cultivated in Higo Province and other parts of Kyushu. In 2017, farmers in Kumamoto Prefecture succeeded in reviving and cultivating the rice from only 40 grains of seed rice.

情報詳細

特定名称

N/A

原材料

Rice and Rice koji

使用米

tip (e.g. of brush or spear)

アルコール度

13%