Additional information
Brewery year | 2019 |
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Specialty | High-Temp Saccharification Yamahai, Namazume(Pasteurized once), Genshu, Muroka, Arabashiri |
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$59.00
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.
Out of stock
Polish rate | 60% |
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AlcoholContent | 15% |
Acidity | 1.6 |
SMV | -1 |
Brewery year | 2019 |
---|---|
Brewery | |
Area | |
Grade | |
Rice | |
Specialty | High-Temp Saccharification Yamahai, Namazume(Pasteurized once), Genshu, Muroka, Arabashiri |
Temperature | |
Note |
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