ゆーまん
A very small quantity of "Heki Ban" is produced only in winter.
Among the new sake of Hououmita, the ginjo aroma is based on a touch like Muscat, and the freshness unique to new sake, the fresh aroma reminiscent of green apples and berries, and
The freshness of new sake, the fresh aroma reminiscent of green apples and berries, and the juicy acidity are superimposed on the color of Junmai Ginjo sake.
Yamada Nishiki and Gohyakumangoku are used as the raw material rice.
The sake is made by selecting the best balance and quality from the unrefined sake.
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