酔生夢死
Rice polishing ratio: 30
Sake rice: 100% Akita Sake Komachi from Uyashinai district
Yeast: Association #6 yeast
Alcohol content: 15% (undiluted)
The creator of Association #6 yeast (Shinsei yeast), Ubei Sato (1865-1947), the fifth head brewer of Shinsei, is known as the "benefactor of Akita sake" along with the late brewing engineer Masanobu Hanaoka, who was so enthusiastic about making ginjo that he stayed at the brewery himself and devoted himself to research. This is a limited edition Akita sake named after Ubei Sato V. It inherits his passion for sake brewing.
We stayed at Susukino for various reasons!
After all, it was Asse-san who started it all!
As a Japan fan
I hope Uematsu-san continues to make sake!
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