KuriThe last sake Eddy, Grace, Jesse, and I tried at Fushimi Sake Village.
Notes from the brewery:
“Fermented with high grade Yamadanishiki rice. The rice is polished for 72 hours, yielding a rice polish ratio of 35%.
We utilize an original yeast in Kizakura which gives the sake a floral aroma. It is fermented for more than 30 days at a temperature that is less than 10℃.
Enjoy the Hanashofu's smooth texture and beautiful aroma!”