kawauso
Chestnut aroma, slight acidity, slightly spicy
Yoshino cedar, which resists scent and is waterproof, is ideal for sake brewing tools such as vats and barrels. Until the invention of enamel tanks, it was indispensable for sake brewing. The brewery still uses wooden vats made of Yoshino cedar. They also brew sake in wooden vats. The sake brewery faces the Yoshino River near where the Yoshino cedar cut from the mountains was once shipped. No yeast is added to all of the sake. No cultured yeast is used at all. Only the naturally occurring yeast that lives in this brewery in Yoshino is used for alcohol fermentation. This is probably the only rare sake brewing method in Japan. Yamahai-zukuri is also used, but the sake unique to this brewery is made using mizutamoto-zukuri. It was developed in the Muromachi period (1333-1573) at Shoreki-ji Temple on Bodai Mountain in Nara. It is a sake brewing method that relies on the fermentation of lactic acid bacteria with the brewery, and has a unique primitive aroma.
This Yamahai Junmai Ginjo was newly added to the lineup in 25BY.
It is a "lightly muddled" sake that is brewed to be soft and comfortable to drink among Hanaboe's Yamahai.
Rice type: Yamadanishiki
Rice polishing ratio 70%.
Sake degree +4
Acidity 3.0
Alcohol content 18 degrees
No added yeast
Reference price: 1.8L ¥3,300
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