Classifications
Junmai • Pure rice sake
Yamahai • Traditional yeast starter method
Daiginjo • Polished to 50% or less
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Specifications
Rice: Multi-varietal Blend
Yeast: Natural wild
Alcohol: 16%
Polish rate: 50%
Format: 720ml
What you can expect:
The Hanatomoe Daiginjo is a truly unique sake. Not only is it made with Gin no Sato rice polished to 50% making it Junmai Daiginjo, it is also Yamahai (traditional starter ferment). There are not may expressions of Daiginjo that are also Yamahai in the market.
Brewed using naturally occurring yeast at the brewery, and secondary fermentation in the bottle, this is an expressive sake with a fine effervescence. Vibrant flavours of orange and grapefruit with a smooth textural palate and fine acid-driven finish.