loopy
This is a sake from the Sakuragao Sake Brewery (a relative) in Morioka City, Iwate Prefecture.
We drank a Daiginjo sake called Hakusu before.
This "Hitensho" was given to me by Mr. Shigemi Oikawa when I handed over the matsutake mushrooms to him.
The koji is made by hand, and the malt is fermented at low temperature for more than a month, and the freshly squeezed sake is matured for more than 6 months before shipping.
The mellow aroma of fruits such as apples and pears, combined with the complex aroma of nuts, and the harmony of the mild and mellow flavor is worthy of being called a work of art of sake.
In 2011, it was delivered to the Japanese embassies and consulates in six countries.
Junmai Daiginjo-shu, a sake brewed by polishing "Yamadanishiki" rice, which is suitable for sake production, to 40%.
Winner of the Gold Medal in the 2011 National New Sake Competition
Raw rice: Yamadanishiki (100%)
Rice polishing rate: 40%.
Alcohol content: 15%.
Price 720ml 2,920 yen (excluding tax)
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