06
  • YAMAEIENDO SHUZO
  • MIYAUCHI NANYOSHI
  • AZUMANOFUMOTO TOKUBETSUJUNMAI NAMA 山形酵母
  • YAMADANISHIKI

For Special plan members
Yamagata prefecture has been focusing on improvement of quality of sake in Yamagata.
Especially, one of their main concern is growing the high grade yeast. The yeast invented in Yamagata is well-know as the one produced very aromatic and mild sake.

First note is very moderate but the gently fruity aroma spread in the mouth. Umami is the key of this label. Modest sweetness stands behind the umami. Sourness influenced by lactic acid and bitterness like mineral also insist its existence.

The thick and various layers of taste proves that this lables is produced with high-quality Yamadanishiki.
Well balanced umami and sourness last long.

Polish rate:50%
Alcohol content:16%
SMV:+4
Acidity:1.4

Order is closing on 15 Jun
( Limited to 4 bots )

RICE

They basically use the rice produced by the commitee organized by local farmers and brewers. Brewers of YAMAEIENDO SHUZO also join this commitee and contribute to the improvement of rice quality.

WATER

Used to have a own well has tons of high-qulity pure spring water, however the the quality of water had been changed due to the land development around the brewery. Currently they use the underground soft water comes from 2000m high mountain range. Moreover, they are trying to get rid of impurities by carefully filtering twice.

SKILL

Proactively attend the work shop of sake brewing and collect the lastest technologies and new idea. To put new things and long-established brewing skill and concept together, they are trying to produce the sake for the present day.

MIND

They don't like to brew sake in the best effort basis stance, but stick with getting things done stance. Their commitment to its quantity and quality is being improved year by year. All their effort is just to offer the high-quality sake to precious customers.