Ubusuna Yamadanishiki gonoujyo

味わいの特徴

The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "yamomi" texture of the local brewing water, expressing the nature of Nagomi-cho as it is. The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the umami flavor is bouncing in the mouth. The rice used for this sake is naturally farmed without fertilizers or pesticides. Since the brewing is done in wooden vats, it has a gentle, subtle cedar aroma. It is complex and deep. Yamadanishiki produced in the Wasui area In 2015, we started sake rice cultivation with dozens of farmers in the Wassui district of the Kikuchi River basin. Currently, they are in charge of about 12% of the entire farmland in the town of Wasui. It is a source of great pride that all of the Yamada-Nishiki used to make sake is grown in the Wassui district of the Kikuchi River basin, which has a 2,000-year history of paddy rice culture.

情報詳細

特定名称

N/A

原材料

Rice and Rice koji

使用米

Yamada Nishiki

アルコール度

13%