Yuki Darumaしぼりたて活性にごり酒
kawauso
Rice polishing ratio: Koji rice 50%, Kake rice 60%.
Alcohol: 13 degrees (unpasteurized)
Sake degree: ---.
Acidity: ---
Yeast: --- (Japanese)
Sales Period: From Nov.
We have improved the fineness of the sake by double straining the sake through a colander during the up-tank process while covering the entire body with unrefined sake. This will definitely give it more dignity and delicacy than last year's product. In order to achieve a silky mouthfeel, we strain the unrefined sake several times, resulting in a silky smoothness with a rich sweetness like wasanbon. Currently, each bottle is bottled by hand and is undergoing secondary fermentation in the bottle. It is gradually becoming more and more fizzy.
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