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Okutanba Yamana Shuzo's new series of Junmai Happoshu with delicate and elegant bubbles uses the same foaming process as champagne, producing fine carbonation through secondary fermentation in the bottle. The clean rice sweetness contains an elegant grapefruit-like acidity and refreshing bitterness, and the delicate and beautiful bubbles created by the secondary fermentation in the bottle are a sake that can be drunk with all your might and savored slowly.
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