あるでば
Notes (see online information)
This is the spring version of RIE STYLE, named after the toji, Rie Toyomoto. I wonder how it feels to have your own sake named after you.
All Ise-Nishiki grown under contract is used. This bottle is brewed using the Yamahai method.
It is said to be a gem that allows you to enjoy the crisp acidity and umami derived from Yamahai, while at the same time enjoying the freshness that is typical of nama sake with a crisp aftertaste.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: Ise-Nishiki (produced in Mie Prefecture)
Rice polishing ratio: 60
Sake degree: 17
Sake degree: +6
Acidity: 2.1
Amino acidity: 1.1
Yeast: Kurauchi yeast
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