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Mansaku no Hana Junmaishu Junmai Asahi 70, pasteurized once, unpasteurized (brewed in 2024)

Mansaku no Hana Junmaishu Junmai Asahi 70, pasteurized once, unpasteurized (brewed in 2024)

秋田県／日の丸醸造

A tasting series that lets you enjoy the differences between sake rice. All sake rice is polished to the same 70% polishing ratio and uses the same yeast, "Akita No. 12." This sake emphasizes the characteristics of the sake rice, focusing on its acidity and umami.

This "Asahi" variety is the root of Koshihikari and Akitakomachi, and is considered the ancestor of many different rice varieties, along with "Omachi" and "Kame no O." It is said to be "Kame no O" in the east and "Asahi" in the west, and is highly regarded as the best rice for eating, but its appeal as an ingredient for sake is unknown.
The rich umami and acidity blend together to create a full-bodied, soft taste. Perfect as a drink with meals.

Specific name, etc.: Junmai / ALC (%): 16.0 / Main ingredient: Asahi / Rice polishing ratio (%): 70 / Yeast: / Sake meter value: 2.0 / Acidity: 1.8 / Amino acid content: 0.7 / 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.

¥3,300
¥3,300
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Producer/Brewery ( Akita Prefecture / Hinomaru Brewery (Mansaku no Hana) )

Founded in 1689, this brewery is located in Yokote City, Akita Prefecture. They brew over 50 types of sake every year, all of which are prepared using the ginjo method. To achieve this, while still maintaining a foundation of handmade production, they are striving to achieve a high level of quality and mechanization by installing and expanding small-capacity tanks to accommodate small-lot brewing and custom-ordering an automatic koji-making machine.

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