[Namarid Kurumazaka Yamahai preparation unrefined sake]

Rich full body! It is a strong and powerful summer sake.

Unpasteurized unprocessed sake is aged for 5 months in the brewery.
The action of the enzymes has increased the taste range, and the volume has been increased compared to the new sake.

A sweet scent reminiscent of apple compote, banana, and brioche, with a light aged scent like almonds.
You can also feel the nuances of spices and herbs.
The full mouthfeel spreads out the voluminous umami and strength of alcohol, and the aftertaste has a lingering aftertaste of lactic acid that is typical of Yamahai.

The action of the enzyme increases the taste range, and the firm taste and powerful sharpness are perfect for BBQ!
Refreshing on the rocks, we also recommend carbonated water or hot sake with a spoonful of water.

Excellent compatibility with stamina dishes such as grilled meat, meat dishes such as Doteni, seafood robata, blue cheese and green onion nuta, shellfish with strong umami, and fermented foods.

◆Spec
Category: Sake (honjozo)
Ingredients: Rice (domestic), rice koji (domestic rice)
Rice used: Gohyakumangoku Rice polishing ratio: 65%
Sake degree: +2
Acidity: 2.2
Yeast used: No. 701 Alcohol content: 18.9 degrees Storage method: Refrigeration required Manufacturer: Yoshimura Hideo Shoten (Wakayama Prefecture)