じゅんさん
This sake is brewed with rice from the Kikuchigawa River basin and "Nama-moto" brewing method.
This terroir sake is made with Kumamoto No. 9 yeast and local brewing water. It is delicious and very popular these days.
This Ni-no-jo sake was also available at Kojimura, so we had it first.
The 12 levels of Nozomi rank is an interesting way to describe it.
First no brew "Kikuchi River basin rice (Edo Higo rice)
Ni-no-no-kozo "Nama-hashiroshi" (sake brewer's yeast)
3-nouzou "Cultivated without pesticides
4-nouzou "Fertilizer-free cultivation
Five-nou brewing "Wooden vat brewing
Roku-no-brewing "Yeast additive-free
(Though Ninonozo is the standard in the area of production,
Homasu (green label)/Kabashiko (pink label) are said to be Rokunomai this year! I want to drink it!
Rice variety: Yamadanishiki from Wasui Town in the Kikuchi River basin
Alcohol content: 13%.
Yeast used: Kumamoto No. 9 yeast
Rice Polishing Ratio : Koji rice 55%, Kake rice 55
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