はるアキ
Tasake Micro Bubble Nama Sake (effervescent) from Nishida Sake Brewery
In search of a summer flavor not found in conventional Tazake, the brewery used "white malted rice," which is rarely used in conventional sake, in some of its products.
To give a refreshing citrus-like citric acidity characteristic of "white malted rice" a more impactful and cool feeling, carbon dioxide gas was injected.
Aomori Prefecture's "Hanabukiyuki" rice suitable for sake brewing is polished to 55% and brewed using the Ginjo brewing method. (Base sake "Tasake Junmai Ginjo Shiro Nama)
Rice used: Hanabukiyuki
Polishing ratio : Koji 50%, Kake 55
Alcohol content: 15
Produced in : Nishida Shuzo Brewery, Aomori
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