ハヤカワ
While the regular lineup of sake is released with an alcohol content of 15%, Kisuisuisen is an ambitious product that challenges the low alcohol content of 13%, which is said to be difficult to produce.
Parallel double fermentation is one of the characteristics of sake production, and raising the alcohol content is rare even from a global perspective and requires a high level of skill. However, in recent years, an increasing number of breweries have been releasing sake with a lower alcohol content for various reasons.
The sake industry has been increasingly aware of the importance of sake as a food sake, and the need for lower alcohol content in consideration of quantity, impact, and health. On the other hand, simply diluting the alcohol content and shipping the sake tends to result in a flavor with no extension, low viscosity, and a watery taste. For this reason, the release of sake in its original state has become the mainstream. On the other hand, the yield is low, and the technical skills required are high and costly.
In this context, Kafusake Hwangsuisen, with its aggressive release and exquisite taste, is a sake that people keep coming back to drink again and again. It is light, yet retains its sake-like flavor and tropical impression. It has a seductive pineapple-like aroma and a dancing muscat-like flavor.
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