ハヤカワ
Nama yeast (brewer's yeast)
A lightly nigori (cloudy) version of Shunshu Melon 3.33.
Usually sake is brewed in a three-stage process, but Shizen Shu is brewed in a unique "kumidashi four-stage" process handed down in the brewery, which is characterized by the sweetness and flavor of the rice.
The amount of steamed rice used in the fourth-stage brewing is reduced to 1/3 of the normal amount, making "Melon 3.33" less sweet than the standard Shizen Shyu.
The expression "3.33" was chosen because it is three steps plus 1/3 (= 0.33) steps.
The fresh, ripe melon-like ginjo aroma created by changing the brewing mixture and the balance of sweetness and acidity are outstanding!
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