ないる
[Label description
uka Karuhikari
Fukushima native Keizaburo Kokubuta realized the American dream by growing Kashu rice. His grandson, Ross Koda, wished for the recovery of Fukushima, and formed a bond with a popular local sake brewery to collaborate on the hatching of California rice into sake. The result is uka, a sake that connects Fukushima and California! On the label, there are two larvae under the wings of a butterfly. They form a map of California and Fukushima Prefecture. As a token of our appreciation and respect for butterflies, a portion of the proceeds will be dedicated to their conservation. Japonica rice, which is exposed to the California sun, tends to be harder, less soluble, and ferments faster than Japanese rice. The result is a dry, crisp sake that perfectly matches the image of California.
Alcohol content: 16% Polishing ratio: 40% Ingredients: Organic rice (U.S. grown), Rice Koji (U.S. grown organic rice)
This is a popular sake brewed with the California rice we purchased last year.
The gold label with butterflies on it looks stylish and not like a Hitotsubashi Ichi.
I was worried about how it would turn out after being stored at room temperature for a year, but it has a nice acidity and umami, and is not too dry, so it's very easy to drink.
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ないる
There is a slightly stingy alcohol smell, probably due to the long storage period.
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