あるでば
Notes (see online information)
Sake that brings together the brewer and the people
Made with Hachitan-Nishiki, a local rice suitable for sake brewing produced in Hiroshima Prefecture. 28BY, the brewing process was changed from Yamahai to Nama-Hashiroshi. The long-lived low-temperature moromi is completely fermented, resulting in a rich, ultra-dry sake with a sake degree of +18 and an alcohol content of 20%.
It is not only spicy but also rich in umami. It has a soft richness unique to the sake brewing process, and a sharp taste with bright acidity and powerful umami. Full-bodied and bold flavor.
Miwazakura Sake Brewery was established in 1923. Miwa-cho, Miyoshi City, where the brewery is located, is blessed with clean air and pure water, and is the home of "Yatanishiki," "Yatan," and "Senbonnishiki," rice suitable for sake brewing.
Located in the main production area of sake brewing rice produced in Hiroshima Prefecture, the town produces almost all of the rice used to make its sake. The brewery itself aims for "better quality sake rice and higher quality sake brewing" by taking part in the rice production process.
The brewery also polishes the rice in-house, produces a firm koji mold, and brews sake that maximizes the flavor of the sake rice with an awareness of the balance between taste and aroma.
Rice used: 100% Hachitan-Nishiki (produced in Hiroshima Prefecture)
Rice polishing ratio：70
Ingredients : Rice, Rice malt
Sake meter degree: +18
Body temperature: 19 degrees Celsius
Japanese>English