はるアキ
Imanishi Shuzo's "Mimuro Sugi Wooden Oke Bodhi Hashiwado In-house Tada Yamada Nishiki".
Imanishi, the 14th generation brewer of Imanishi Sake Brewery, whose philosophy is "Culture✕ History✕ Soil✕ Handicraft", has brewed by his own hands a superb product, "Mimuro-Sugi Wooden Oke Bodeshi Hashiwado In-house Yamada Nishiki".
The brewer himself works in his own rice field, a ten-minute walk from the brewery, and brews this sake with Miwa-san Yamadanishiki rice grown in the same vein as Mimuro-sugi's brewing water, Miwa-san's subsoil water from Mount Miwa.
The rice is harvested to make sake, and the resulting sake lees are returned to the rice paddies as fertilizer to grow rice.
The energy of the earth in Miwa, Nara Prefecture, is concentrated in the wooden bucket Bodaiyuan.
The upper aroma is that of banana.
In the mouth, the multi-layered yet beautiful umami, the cool aroma derived from the wooden vat, and the clothed miscellaneous flavors slowly cover the premises.
The aftertaste is fine yet powerful, with a long aftertaste produced by the acidity and big presence of umami.
Ingredients 100% "Yamadanishiki" grown in our own rice fields in Miwa, Nara Prefecture (Polishing ratio: undisclosed)
Alcohol content 13.0
Sake Degree
Acidity
Yeast used
Water used for brewing: Water from the Miwa Mountains
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