クリュグ
Numero uno" saké erotic.
Specs of yeast yeast for sake yeast = Old Association No.1 yeast and abundant natural fungi.
SAKE is made in a very small quantity in a small winery as a hobby, only a few weeks away from winemaking when the entire Obuse winery staff cannot work in the vineyards due to snow and severe cold.
(1) "Single Varietal" like Burgundy wines
(1) We use only Miyamanishiki produced in Nagano Prefecture, based on the "single variety" philosophy of Burgundian wine. We ferment only with the old Association No. 1 to No. 5 yeast, which we revived after 70 years, classic sake yeast without cultured yeast, and the No. 6 yeast discovered before World War II. (7) Aroma: Not pandering to wine
Yeast No. 1: Characterized by a milky aroma that is steeped in nostalgia.
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