Amabuki Ultra Dry Chokarakuchi Junmaishu Hatsuyuki Nama is among the driest expressions in the Amabuki Shuzo lineup, fermented with begonia flower yeast that contributes a mild floral note while driving a sharply dry, high-nihonshu-do finish. Despite its extreme dryness, the sake retains a soft mouthfeel attributed to the Sefuri Mountain water and Yamada Nishiki rice polished to 60%, producing what reviewers describe as dryness that does not sacrifice rice-derived richness. The name 'Hatsuyuki' meaning first snow evokes the cold Kyushu winter conditions under which this unpasteurized release is made.
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