[Hiran Rinne Tensei Unfiltered Raw Sake]

The fermentation story of 12 different types of rice and Association Yeast No. 12, which changes every year

Association Yeast No. 12 is also known as Urakasumi Yeast, and as its name suggests, it is a yeast that was isolated around 1965 from the ginjo mash of Urakasumi, a famous sake from Miyagi Prefecture.
Yeast is a living thing, and over time the quality of the sake changes to one that becomes more acidic, so yeast that was originally suitable for ginjo sake eventually fell out of use.

The brewery's master brewer, Yutaro Mori, trained in Urakasumi, which is why they decided to use this yeast. This sake allows you to enjoy the fermentation story of this precious yeast and 12 different types of rice that change every year.

HIRAN's definition of "nama" does not simply mean fresh sake, but living sake, or unpasteurized sake.
Therefore, each bottle ferments differently and each customer has a different story to tell.

Please enjoy this once-in-12-years fermentation story that begins in the Year of the Dragon in 2024.

* Due to limited stock, please limit purchases to one per person.

◆Specifications Category: Sake Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Yamada Nishiki Rice polishing ratio: Not disclosed Alcohol content: 14% (undiluted)
Storage method: Refrigerate Manufacturer: Mori Sake Brewery (Nagasaki Prefecture)