2019
February
junmai

SHIZENGOH BIO TOKUBETSUJUNMAI MUROKAGENSHU ARABASHIRI

$59.00

The fruity aroma, the creamy sourness, and the soft sweetness are just like a pear, full of the vibrant freshness of freshly produced Sake

It’s brewed with the traditional but latest method called “High-Temperature-Saccharification Yamahai Method”. By proceeding the Shubo in high-temperature, it’s possible to produce the Yamahai Sake more safely and quickly.

This type of Sake tends to have sourness and complexity influenced by the lactic acid; however, body and texture become cleaner and lighter. Moreover, it’s unsqueezed Sake, just bottled naturally dripping first part of Sake, so that it’s very vibrant and refreshing, and fizzy.

You can understand the power of living yeast. The juicy sweetness and Umami pop out from the bobbles. Toward to the end, the creamy sourness and gentle sweetness spread softly.

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Out of stock

Medium

Sweet

Fruit

Polish rate

60%

AlcoholContent

15%

Acidity

1.6

SMV

-1

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Additional information

Brewery year

2019

Brewery

Okidaikichi Honten

Area

Fukushima

Grade

Rice

Specialty

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Temperature

, ,

Note

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