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7 yeast (Brewing Association Yeast No
Seimai Buai (Polishing ratio): 40% (40% remaining)
Miyasaka Yamadanishiki Junmaiginjo Gensyu
yeast from their own Kura and water from the mountains in Nagao
Hanagaki Kimoto Junmai 7 yeast (Brewing Association YeastHanagaki 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