はるアキ
Manjyo Jozo's "Brewer Kuheiji La Maison Yamadanishiki
La Maison" is known for its Omachi, but this time it is made with 100% Yamadanishiki from Kurodasho.
This time, 100% Yamadanishiki from Kurodasho is used.
Kurodasho in Hyogo Prefecture is one of the few areas where the conditions for growing Yamadanishiki are perfect.
Using our own rice grown in Kurodajo, we have created a bottle that is sure to have a different taste than usual.
The taste has the same umami, acidity, and bitterness reminiscent of citrus fruits as the aroma.
The attack of umami is characteristic, and there is a pleasant bitterness in the aftertaste.
It gives the impression of being easy to match with a variety of dishes.
Rice: 100% Yamada-Nishiki grown in-house in Kurodasho, Hyogo Prefecture
Rice Polishing Ratio : Undisclosed
Alcohol : 15% (unfiltered)
Provenance: Aichi Prefecture, Manjyo Jozo
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