[Hiran Rinne Tensei Unfiltered raw sake]

Fermentation story of 12 types of rice and Association No. 12 yeast that changes every year

Kyokai No. 12 yeast is also called Urakasumi yeast, and as the name suggests, it is a yeast that was isolated around 1965 from the ginjo moromi of Urakasumi, a famous sake from Miyagi Prefecture.
Yeast is also a living thing, and over time, the quality of sake changed to become more acidic, and yeast that was suitable for ginjo sake eventually stopped being used.

We decided to use this yeast because Mori Sake Brewery's chief brewer, Yutaro Mori, trained in Urakasumi, and we hope you will enjoy the fermentation story of this precious yeast and the 12 types of rice that change every year. This is a work to be received.

HIRAN's definition of "raw" does not just mean fresh sake, but live sake = raw sake.
Therefore, the fermentation process differs depending on the bottle, and each customer has a different story.

Please enjoy the fermentation story that takes place once every 12 years starting in the Year of the Dragon in 2024.

* Due to the small quantity in stock, please limit one bottle per person.

◆Specification Category: Sake Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Yamada Nishiki Rice polishing ratio: Not disclosed Alcohol content: 14% (raw sake)
Storage method: Requires refrigeration Manufacturer: Mori Sake Brewery (Nagasaki Prefecture)