あるでば
Notes (see online information)
The concept is to create an original taste that adds lightness and freshness to the "relaxing sake" that the brewery aims for. Enoki Shuzo's regular sake concept, with the exception of kijoshu, has a flavor that is right in the middle of classic and modern, and is very popular as a food sake in Hiroshima.
Koi omachi, sake rice developed by the prefecture, is rare among the farmers who produce it; the Takamiya Sake Rice Division of the Hiroshima Hokubu Agricultural Cooperative, under the jurisdiction of JA Hiroshima Hokubu, grows Yatanishiki, Yatan 35, Senbon Nishiki, Omachi, and Koi omachi, which is the variety used in Hanahato.
Enoki Shuzo is said to be the first brewery in Japan to brew "kijozo-shu" from Ondo Seto, which is associated with Taira no Kiyomori.
Founded in 1899, the brewery was the first in Japan to brew "kijoshu" in 1974, and many people familiar with Hana-ni-Hato are said to think of the kijoshu aged sake that has won the gold medal at the IWC wine competition eight times. The sake is also popular among women in Hiroshima because of its cute "flower and dove" logo.
Enoki Shuzo" x "Takamiya Sake and Rice Club" x "Nami Yabuki (design)
Rice used: Koiomachi
Rice polishing ratio: 55
Sake meter rating: +3
Acidity: 1.6
Sake alcohol content: 15.0
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ジェイ&ノビィ
Hello, Aldeba 😃
We had Huaho🐦 a while ago and it was really a perfect drink to say "relaxing ☺️" 😋.
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