しんしんSY
Encounter rate of Yamamoto-san is high these days.
What kind of Yamamoto-san will appear?
I guess you have to ask!
The pitch-black label!
I don't know this sake.
I heard it's the 100th anniversary.
Knowledge
The toji in Akita Prefecture is called sannai toji (山内杜氏). Originally, farmers from Yokote City, Akita Prefecture (formerly Yamauchi Village) worked as toji during the winter as sake brewers at all breweries in the prefecture. Subsequently, the Yamauchi Toji Association was established exactly 100 years ago. The most traditional yeast used at the time of its establishment was "Kyokai No. 1 Yeast," which was isolated from the mother yeast of "Sakura Masamune" in 1906 (Meiji 39) in Nada, a famous sake brewery,
Since it is no longer distributed, this product was brewed using modern technology to bring it back to life.
Alcohol 15%.
Rice used: Hyakuden
Polishing ratio 50
Yeast used: Multiple
Sake meter degree +1
Acidity 1.8
Nama/Hiirei Hiirei
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