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Hiokizakura R4BY Namaoto Junmai Sake
Rating 4.5-4.6, rice polishing ratio 70%, no yeast added, alcohol content 15.0-15.9%, sake degree 10.5, acidity 2.7, R4BY, production date September 2025
Junmai-shu brewed using the traditional "nama-moto-zukuri" technique, which has been handed down since ancient times. The rice used for this sake is "Goriki," a Tottori sake rice that was once almost lost to history. The natural yeast that lives at the Yamane Sake Brewery gives the sake a simple, yet deeply savory and unique flavor. Warm up the complex flavor of the wild fungus.
Set the temperature at 62℃. A perfect balance of sweetness, umami, and acidity. The acidity is not too strong.
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