Light and gentle. It has light floral and herbal aromatics, followed by hints of
champagne and cherries on the palate.
Seimai Buai: Rice milled to 50%
Alcohol: 16-17% by volume
Rice: Home Grown Yamada Nishiki
Yeast: #9 & Hiroshima Yeast
SMV: +3
Acidity: 1.4
Amino acids: 1.2
Shubo Method: Sokujo
Pressing: Yaegaki Funa Shibori
Resting: 6 to 24 months in tanks, and blended
Filtration: Paper Fliter
Pasteurization: Once in bottle
Other: NO sulfites & NO preservatives
Chilled 46MF to room temperature 68MF (8-20MC).