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HakutsuruHakutsuru Junmai Daiginjo Yamadaho純米大吟醸 Felipe BaetaRice: Yamadaho
Polishing (seimaibuai): 50%
Alcoholic Grade: 15.5%.
Acidity: 1.1
Considered extinct, the Yamadaho (which had given rise to Yamada Nishiki) was found in the possession of a farmer who kept about 1800 grains in a simple cloth bag. After 8 years, they managed to regenerate it.
Sensory: elegant and complex, it starts floral and evolves to fruity with hints of spice. 自然酒SAKE SHIZENSHU KAN ATSURAE KIMOTO JUNMAI純米生酛 Felipe BaetaRice: Toyo Nishiki organic
Polishing (seimaibuai): 80%.
Alcoholic Grade: 13.8%.
Acidity: 1.2
Shizenshu, natural sake in Kimoto method, fermentation without adding lactic acid, environmentally stimulated Sacharomyces Cerevisiae yeast from natural paint on the walls and extreme concern for the environment, having freshwater crustaceans to avoid weeds in the crops and high presence of dragonflies and frogs (brand symbol) in the rice fields.
Sensory: light and gentle, honeyed. RecommendedContentsSectionView.title
