ゆーまん
A seasonal limited edition of "Yuho," a new generation of famous sake that has emerged like a comet from Nakanotomachi, the birthplace of Noto culture and is gaining popularity as a supreme food sake, THE food sake that goes well with dishes to combat summer fatigue, brewed with Akita-style nama moto-zukuri (the yamahoroshi process has not been discontinued, so we call it "yamahoroshi junmai"), "Yuho no midori It is "Yuho no Midori".
The rice used is 60% polished Miyamanishiki produced in Kamiina-gun, Nagano Prefecture, and the brewing water is the underground water from the sacred mountain "Ishiduyama," and the Junmai-shu made by Nama-moto-zukuri with the help of various microorganisms living in the brewery is watered and finished as a summer food sake.
Miyamanishiki" produced in Iijima-machi, Kamiina-gun, Nagano Prefecture, is made from sake rice grown by contract farmers without using any agricultural chemicals or chemical fertilizers (for more than three years).
The richness and depth of flavor characteristic of nama-moto are impressive, as well as the crisp acidity characteristic of Yuho. It has a very smooth and crisp taste, and with an alcohol content of 15%, it is so easy to enjoy that you may forget that it is made with nama-moto.
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