Hanatomoe Yamahai Yodan Namazake

Wild acids of mountain abolition. By using a “four -stage hanging”, it is finished in a well -balanced alcohol by having sweetness because it is rough acid. There are various types of four -stage hanging methods that have been used for sake brewing for a long time. Steamed rice four -dan, mochi rice four -dan, sake mother four -dan, enzyme four -dan, amazake four -dan, etc. In Yoshizo, we adopt "steamed rice four -dan". It is to put the rice steamed in a mash (the same sake rice as the preparation). Because it is a simple manufacturing method, the sense of balance between fermentation and saccharification is necessary for determining the situation of the mash, but we believe that the intention of the taste is obediently conveyed. Since it is bottled with unfiltered raw sake, it is a liquor that can enjoy the fruit of the rice by balance with the richness of the four -stage sweetness while keeping fresh acids.