はるアキ
Nishida Shuzo's "Tasake Junmai Ginjo Hyakushoku Beniha" (Tasake Junmai Ginjo Hyakushoku Autumn Leaves)
The sake rice used in this product, "Hanasoi," is a crossbreed of Yamadanishiki, the king of sake rice, and Aomori Prefecture's Hanabukiyuki, a rice suitable for sake brewing. The sakura label is produced in winter and shipped in early spring, and the momiji label is produced after a summer of low-temperature storage and mellow maturation. The autumn leaves label has a different atmosphere from that of the early spring.
The "tada" of course refers to the rice fields where the rice used to make the sake is harvested, and the sake is completely handmade without using any products other than rice, such as alcohol for brewing.
Alcohol content 16.0
Rice / Polishing ratio: 50% Hwasoi
Sake degree: -1
Acidity: 1.6
Amino acidity: 1.3 /
Yeast:
Condition: fired
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