ハヤカワ
This is a new type of junmai sake with a refreshing and juicy flavor created by using white koji, normally used for shochu, as part of the brewing process (tome koji) to produce a high level of citric acid. You will enjoy its fruity flavor and pleasantly bright acidity, reminiscent of Riesling white wine. Since this sake is freshly pressed directly from the bottle, it has a slight oriki (oily residue) and a slight gaseous taste. Although it is not an active nigori sake (secondary fermentation in the bottle), the activity of the yeast in the ori and the fine carbon dioxide gas contained during direct bottling result in a lively, almost sparkling sensation.
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