Hanatomoe山廃純米 生原酒
酒浸り
Sake that is close to the climate of Yoshino, Nara
Sake that touches people's hearts, impresses them, and makes them understand.
The Kii Peninsula is a mountainous region with a variety of fermented food culture. While aiming to create sake that is in harmony with Yoshino's fermented food culture, Hanabatake has arrived at the "yeast-free" method, which is based on an awareness of natural selection and coexistence. This is truly "sake brewing that opens up the acidity without suppressing it. The three methods of sake brewing, Yamahai, Mizu-Hashime, and Sokudo, bring out the expression of acidity, and the taste is not sour, but rather a pleasant acidity and umami in harmony. We hope that you will experience the various expressions of acidity in our yeast-free "Hanaboe" and discover new tastes.
Sake soaking satisfaction: 🍶🍶🍶🍶.
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