ハム
Rice used:
Yumesasara" is Tochigi Prefecture's original sake rice.
It is a new variety developed over 13 years by crossing "Yamada-Nishiki" and "T-Sake 25". It is characterized by its resistance to downfall and disease.
- Rice polishing ratio:
40%. The rice is polished to 40%, which is equivalent to Junmai Daiginjo class, and has a super delicate finish.
- Structure:
The traditional "Nama-Hashidashi" method of brewing is used. The natural lactic acid bacteria is used for slow fermentation, and the sake is unfiltered and unpasteurized for maximum freshness!
- Alcohol content: 16%:
Alcohol content: 16%.
- Aroma/Taste:
Refreshing, subdued aroma of pears. In the mouth, it is soft and has a moderate acidity with a silky finish that quickly fades away. This is one of the Hououmida series that stands out for its individuality.
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