Hanatomoe山廃純米 無濾過生熟成酒
たくまHanabatake Yamahai Junmai Unfiltered Raw Aged Sake
Ingredients: rice (domestic), rice koji (domestic)
Rice polishing ratio: 70
Alcohol content: 17
〜Product Description
The Kii Peninsula is deeply mountainous and has a variety of fermented food culture. While aiming to create sake that is in harmony with Yoshino's fermented food culture, Hanabatake has arrived at the "yeast-free" method, which is conscious of the natural selection and coexistence of yeast. It is truly "sake brewing that liberates acidity without suppressing it. The three methods of sake making, Yamahai, Mizu-Hashime, and Sokudo, bring out the expression of acidity, and the taste is not sour, but rather a pleasant acidity and umami in tune with each other. We hope that you will experience the wide variety of acidity expressions of "Hanaboe" without additive yeast, and encounter new tastes.
Kojun, well-balanced acidity
Feels like an old sake flavor through the nose, a sake with a strong personality!
Goes well with pumpkin salad.
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