酔生夢死
Gentle pineapple aroma
Tangy mouthfeel
Gentle sweetness
Fruity acidity
Slight citrus bitterness
The lingering finish is endlessly fresh. ⭕️
I'm looking forward to another year of Hiraizumi: ‼️
Rice: Miyamanishiki (produced in Akita Prefecture)
Polishing ratio: 60
Sake meter: -18
Acidity: 3.1
Alcohol content: 14
Kyokai 77 yeast
→ A highly acidic yeast with high malic acid production. It has high acidity but low succinic acid, and malic acid accounts for about 70% of all organic acids. It is highly productive of ethyl caproate and suitable for high acidity sake, sake with increased fermentation, noble sake, long-aged sake, and low-concentration sake. wiki
The brewery has been "making all of its sake using Yamahai brewing method" since R05BY.
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