Chikuha Noto Ushijunmai

2018 new regional resource recycling liquor One that shares the grace that Noto's climate has nurtured Noto's agriculture, livestock industry, and manufacturing industry cooperated, circulating resources created by each other's business, and making alcohol tailored to Noto beef. The livestock industry is composted by the rice shells, and the rice bran polished by the sake brewing industry is used for the food of the cow. Using 100 % of the edible rice, "Nobuyumi Yume Mizuho", is brewed in raw. In order to leave the flavor and freshness of the rice, we can burn it in a refrigerator at ice temperature. The sour taste is enhanced so that it synergistic to the rich flavor of Noto beef, and it has a fresh taste and a rich flavor.