はかたサバスキー
To keep the price down, they use rice rice called Sagabiyori.
The yeast is isolated from oshiroibana.
The water is from the Sefuri mountain range, which is well visible from my house on the border of Fukuoka and Saga prefectures.
The aroma is gorgeous, typical of Junmai Daiginjo.
The moderately sweet flavor slowly fades away, leaving a lingering aftertaste.
Sake made with local water has a natural flavor, perhaps because it suits my body's composition.
Thank you very much for the sake.
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