[Masamune Yamagata malola]

It is a sake that goes well with not only Japanese food but also Western food.

Yamagata Masamune Marola is an experimental sake by Masamune Yamagata, who tried to express a more mellow taste by diverting malolactic fermentation technology to Japanese sake.
Maloratic fermentation is a technique commonly used in winemaking.
The action of lactic acid bacteria converts the malic acid contained in sake into lactic acid, creating a gentle and soft taste.

The strong and gentle sourness of lactic acid and the balanced sweetness make it a perfect match not only for Japanese food, but also for western food.
In addition , it contains a lot of warm acid ( onshisan = warm and delicious acid ) as an ingredient, so please try it in various temperature ranges.

◆Spec
Category: Sake
Ingredients: Rice ( domestic ) , rice malt ( domestic rice )
Rice used: 100 % Dewa Sansan from Yamagata Prefecture
Rice polishing ratio: 60 %
Alcohol content: 15 degrees
Storage method: cool and dark place
Manufacturer: Mitobe Sake Brewery ( Yamagata Prefecture )