はるアキ
Hananoka Shuzo's "San-do 2025 Yamadanishiki Ninonosai
Nounoso" Kimoto, the twelfth rank of Nounoso
In "Ninonozo", lactic acid bacteria that survive in the natural world are used as a guide.
Efficient brewing would save time and effort by adding brewing lactic acid, but the star of the San-do philosophy is "bacteria and microorganisms. The lactic acid bacteria that live in the brewery are guided and cuddled together over the course of about a month of labor, and the acid produced by the natural lactic acid bacteria suppresses other bacteria. The complexity created by Kimoto produces a depth unique to Sansho.
The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho as it is.
The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the flavor is bouncing in the mouth.
Specific name: Undisclosed
Rice variety: Yamadanishiki produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol content: 13
Yeast used: Kumamoto #9 yeast
Sake meter degree: Undisclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: Not disclosed
Brewing year: 2025
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