酔生夢死
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The theme of HAKUCHO is, without a doubt, a sake that is thoroughly focused on "acidity. The combination of Association Yeast No. 77 (malic acid), Yamahai yeast (lactic acid), and white malted rice (citric acid), the three main elements that produce "acid" are fully utilized to produce this challenging sake from Hiraizumi's 27th generation.
Rice used: Akita Sake Komachi ■Polishing ratio: 50%, 60% ■Yeast used: Association yeast No. 77
Sake meter: -22.0 ■Acidity: 3.5 ■Alcohol level: 14% (original)
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