Ubusuna Homase Ipponteue 10noujyo

味わいの特徴

Rare sake brewed with Hozu, a native species from the Edo period, grown without fertilizers and pesticides in the Kikuchi River basin. The highest level of the Sanchi regulations are: rice from the Kikuchi River basin, no pesticides, no fertilizers, field seedlings, single palm planting, hand harvesting, hanging rice on a rack, live stock, wooden vat brewing, and Jyunonjozo with no added yeast. Because no yeast is added, the bacteria and microorganisms that live in the brewery grow slowly, and the freshness created by the bacteria and microorganisms leaves an impression as if the flavor is bubbling in the mouth. The brewing process in wooden vats gives the sake a gentle, subtle cedar aroma. The nuances created by the diversity of microorganisms overlap and resonate with each other as a complex flavor, making this a one-of-a-kind sake.

情報詳細

特定名称

N/A

原材料

Rice and Rice koji

アルコール度

13%