Description
Blended from Kita Nishiki, Matsuyama Mii, and Ougon Masari rice, all polished to 65%, and stored unheated (nama-chozo) at a brewery founded in 1915 in Matsuyama, Ehime. Using medium-hard water from the Seto Inland Sea region, the house style aims for a delicate, clean quality with firm body, described as elegant dryness with backbone.
Specifications
CategoryOther
RegionEhime
BreweryYukisuzume Shuzo Co.,Ltd
BrandYukisuzume
RiceKita Nishiki, Matsuyama Mii, Ougon Masari
ABV15.4%
Polish Ratio65%
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Yukisuzume Shuzo Co.,Ltd
Ehime
In the sake brewing, under the idea of "Koji rice is the taste of sake is the koji rice," all koji rice is used for sake brewing, and the best points for koji making are placed.
For this reason, we pay close attention to the raw material processing, and we have limited water absorption so that the water absorption rate of white rice is always uniform.
Est.1915
BrandYukisuzume
Address123 Yanagihara Matsuyama Ehime
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