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yeast from their own Kura and water from the mountains in Nagao
Miyasaka Yamadanishiki Junmaiginjo Gensyu
Sansyouraku Yamahai Junmai
The limited number of aged Sake is carefully selected
You can feel more rich taste of rice
Hanagaki Kimoto Junmai yeast from their own KuraHanagaki Kimoto Junmai Brewing method is Kimoto. Kimoto is a traditional method which is established in Edo era with using living yeast. Please enjoy this Sake warm. Volume: 720ml (per bottle) Alcohol %: 15% Raw materials: Rice and Koji Sake Rice: Rice produced in Japan Seimai Buai (Polishing ratio): 70% (70% remaining) Tasting note: Aroma of matured Sake like nuts and cinnamon, concentrated sweetness of rice, complicated taste, well structured