Yuko
Summer in Japan is hot! Therefore, in order to make sake more comfortable and enjoyable from early summer to mid-summer, we have made a bold move and renewed our low-alcohol unpasteurized sake, which is sweet and sour with a beautiful aftertaste. Nagano yeast R (high malic acid production) is used, and the sake rice is Nagano's popular Yamae-Nishiki. It has a white wine-like nuance and is a delight to enjoy with food.
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