はるアキ
Ryoseki Shuzo's masterpiece "Hanayu" "Junmai Ginjo Namaizu Dewasanzan" has a bright green label.
Dewasanzan" is the first variety of sake rice developed by Yamagata Prefecture, which is famous for its sake production. It is the parent of Miyamanishiki and Hanafubuki.
The fresh, mellow ginjo aroma unique to nama-shu is an attractive feature.
It inherits the fluidity and luster of Omachi, and combines the smart beauty of Rikuwada, making it a talented and colorful sake from Hana Yuu.
Hanamura" is a series of sake brewed under the technical guidance of Mr. Akitsuna Takagi of Takagi Shuzo, the brewer of "Jyushidai," who supervises everything from rice selection and brewing methods to labels and names. The quality of the sake is sufficient to imagine the hard-to-find "Jyushiyo". The effort and wisdom of the people at Ryoseki Shuzo have been combined to create a gem of a product that is highly recommended for everyone.
Rice used: Dewa Tsanzan
Rice polishing ratio: 50
Sake degree: -8.3
Acidity: 1.5
Amino acidity: 0.9
Alcohol percentage: 16
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