Hanatomoe Yamahai Jun Dai Dai Namazake

Refreshing acids and low -temperature fermentation, which are reminiscent of citrus, and the gentle bitterness of low -temperature fermentation, we polish rice better than the standard rice policy to melt rice. It is an attractive liquor with a bitter acid reminiscent of citrus with a sweet flavor with a sense of fruit. In Mitsuyoshino Brewery, all liquor is brewed without yeast, so there is an image of a unique liquor, but this sake is a sake brewing that conveys a wide range of "acid". I think you can experience it. I think that the idea of ​​polishing rice depends on how the sake brewery interprets rice. When rice melts, general liquor design often has negative images such as savoryness and bitterness, but it is an important essence for sake brewing that opens without suppressing acid.