Felipe Baeta
Rice: Toyo Nishiki organic
Polishing (seimaibuai): 80%.
Alcoholic Grade: 13.8%.
Acidity: 1.2
Shizenshu, natural sake in Kimoto method, fermentation without adding lactic acid, environmentally stimulated Sacharomyces Cerevisiae yeast from natural paint on the walls and extreme concern for the environment, having freshwater crustaceans to avoid weeds in the crops and high presence of dragonflies and frogs (brand symbol) in the rice fields.
Sensory: light and gentle, honeyed.
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