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Hanaizumi Satsukiroman Junmai Daiginjo, Pasteurized (Reiwa 6 Brewing Year)

Hanaizumi Satsukiroman Junmai Daiginjo, Pasteurized (Reiwa 6 Brewing Year)

福島県／花泉酒造

All of the rice used is from Aizu and Minamiaizu. The sake brewing rice varieties "Yume no Kaori" and "Fukuno Kaori," developed in Fukushima Prefecture, as well as the locally grown "Gohyakumangoku" rice, are used. The yeast used is also "Utsukushima Yume Yeast," developed in Fukushima Prefecture, making this a sake that is committed to Fukushima, yet has a gorgeous aroma and allows many people to experience the charm of sake.

Specific name, etc.: Junmai Daiginjo / ALC (%): 15.0 / Main ingredient: Gohyakumangoku / Rice polishing ratio (%): 45 / Yeast: Utsukushima Dream Yeast / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2024

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥2,400
¥2,400
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Producer/Brewery ( Fukushima Prefecture / Hanaizumi Sake Brewery (Kuchiman Roman) )

This brewery, located in the Nango district of Minamiaizu Town, Fukushima Prefecture, was founded in 1920. They position "local sake" as sake brewing that makes the most of the local climate and environment, and aim to make sake based on the passion of rice producers, the local people who protect the rich natural environment, and the passion of all the brewers who brew the sake.

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