海獺
Using 8 types of sake rice
Naming Background
In reference to the Japanese myth "Yamata-no-orochi" (the eight-forked serpent), eight types of sake rice are used in the sake making process at "eight different times". This is the story of how each sake rice plays its own role and is sublimated into a sacred sake.
Ingredients: Rice, rice malt
Ingredients: Rice, rice malt ◆ Ingredient: Gohyakumangoku 2% (koji rice)
Hitogokochi: 4% (original malted rice)
Yamadanishiki 4％ （Moto koji） Hitogochi 4％ （Moto koji
Ginpu 12％ （Moto koji） Kitashizuku 6
Kitashizuku 6％ （Nakakagomi） Comet 24％ （Nakakagomi
Comet 24％ （Nakakakegi)
Yumesasara 8％ （Tome Koji)
Omachi 40％ （Tome Koji)
Yeast: Not stated
Rice polishing ratio: 55
Sake meter : -1
Acidity ： 1.6
◆ Alcohol percentage: 16.8
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