はるアキ
Hananoka Shuzo's "San-do Yamadanishiki Shichinoujou
This is the first "Shichinoujou" brewed in the traditional "Shiori" brewing method.
The brewery uses rice from the Kikuchi River basin, which is the best match for the brewing water, the same brewing method used since the Edo period (1603-1868), "Namo yeast brewing," "pesticide-free cultivation," based on the concept of "not making everything an enemy," "fertilizer-free farming," which respects the diversity of bacteria and microbes, "wooden vat brewing," which has the scent of cedar, as it did in the Edo period, and "yeast-free brewing," which is a long time process to awaken natural yeast. The "additive-free yeast" brewing method, which takes a long time to awaken natural yeast, and the "Shiori" brewing method, which is a traditional brewing method that is similar to the sake used to kill the eight-forked serpent in the ancient book of Kojiki.
The crystallization of these seven methods of farming and brewing is the highest peak of this season's "Shichinonosozo".
All the elements are layered on top of each other, creating a deep sense of concentration.
The taste is a condensation of the blessings and individuality of the land, the richness of nature, ancient brewing methods, and the power of bacteria and microorganisms that live in the natural world.
Ingredients : Yamadanishiki produced in the Kikuchi River basin
Basic Agricultural Regulation : Kikuchi River Basin / Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Brewed in wooden vats / Yeast additive free / Cherry Blossom
Rice Polishing Ratio : Not disclosed
Alcohol Content : Not available
Place of Origin : Hananokoh Sake Brewery
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