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Okuharima Banshu Yamahai Junmai Hyogo Yumenishiki Nama (chilled sake)

Okuharima Banshu Yamahai Junmai Hyogo Yumenishiki Nama (chilled sake)

兵庫県／下村酒造

Hiyaoroshi sake released in autumn is generally made by pasteurizing sake brewed in the spring, letting it mature over the summer, and then releasing it without a second pasteurization (namazume), but this product is a "namazake hiyaoroshi" that has never been pasteurized.
The moderate acidity and richness of the Yamahai sake spreads throughout your mouth. It is recommended to drink it chilled, or at room temperature or warm to bring out the aroma of Hyogo Yumenishiki.

Specific name, etc.: Yamahai Junmai / ALC (%): 17.0 / Main ingredient: Yume Nishiki / Rice polishing ratio (%): 60 / Yeast: Association No. 7 / Sake meter value: 4.7 / Acidity: 2.4 / Amino acid content: 1.4 / Brewing year: 2023

<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.

¥1,760
¥1,760
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Producer/Brewery ( Hyogo Prefecture/Shimomura Sake Brewery (Oku-Harima) )

This brewery, located in Himeji City, Hyogo Prefecture, was founded in 1985. Since its founding, the brewery has adhered to the family motto, "There is no technique that surpasses handmade brewing," and has only produced pure rice sake.

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