SHIZENGOH TOKUBETSU-JUNMAI BIO
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 bubbles. Toward to the end, the creamy sourness and gentle sweetness spread softly.
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