Hanatomoe YamahaiJunmai Murokanamagenshu

It is an aged sake that is the origin of Hanaba. 2005BY (Heisei 17BY) was the first to add yeast -free liquor at the mountain. At present, all alcohol has no yeast, but the taste you want to convey all the time is this sake. The acid that feels the fermentation and strength of the mountain abolition method is the origin of Hanaba's sake brewing that interprets the aspect of "fermentation = preservative", to make the change of "aging" sake a friend. It is an indispensable element. Since the temperature control is not performed in the enamel (enamel) tank, fermentation is strengthened due to the climate of each brewing year and preparation time. When the fermentation is strong, the preservation is enhanced and a long ripening period is required. Conversely, when it is weak, it becomes a calm and gentle acid, so the period is short. In other words, the difference in the brewing year and preparation period of Nara Yoshino is adjusted and stabilized in the aging period. These aging and tuning are considered a technology for snuggling with agriculture, which corresponds to the change of climate and the condition of rice every year.