はるアキ
Mizuhana 1355 2025 Summer Brewing 500ml" by Aburacho Shuzo
This is a bottle that allows you to experience the history of sake brewing in Japan. The foundation of modern sake brewing techniques, such as kamitsubo, hi-ire, and tiered brewing with a sake mother, were established during the Muromachi period (1333-1573) at a large temple in Nara, the birthplace of sake in Japan.
The name of the brand comes from the fact that it reproduces the technique described in the Imperial Sake Diary written in 1355, which is a "summer brewing" method of sake making that has been lost in modern times.
It has a fruity aroma of apricot, yogurt, vanilla, and aged mirin. The style is sweet with a thick, viscous texture and a tremendously long aftertaste.
Brewer: Kyoho Brewery
Rice：Rohafu produced at Shorakuji Temple on Mt.
Fermentation vessel: Large jar
Bibliography: Goshu-no-Meki, 1355
Brewing method of Bozan Shorekiji
Brewing water: Deep groundwater from the Katsuragi Mountains
Brewing year: Summer 2025
Number of bottles produced: 452/1074
Yeast used: Undisclosed
Alcohol content: 12
Sake meter degree: Undisclosed
Acidity: Undisclosed
Amino acidity: Not disclosed
Rice polishing ratio: undisclosed
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