こいちあんAs you know, Yamahai brewing is a unique sake with a distinctive aroma, brewed without the addition of lactic acid and with the lactic acid produced by the lactic acid bacteria present in the sake mother itself.
It is a perfect sake with an exquisite balance of umami and sweetness that will captivate even those who have preconceived notions about Yamahai-brewing.
This year again, we have reduced the nitrous acid, which is the unique aroma of Yamahai brewing, to create a clean, delicious sake with a fruity ginjo aroma.
Rice used: Hanabukiyuki
Rice polishing ratio : 50%.
Alcohol content : 16
Country of origin : Aomori, Nishida Shuzo
I liked the regular Tasake better...
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