PREFECTURE : Akita (秋田)
ALC : 15%
SMV(sake meter value
ACIDITY : 1.9
SAKERICE : Miyamanishiki(美山錦)
POLISHING RATE : 59
Hiyaoroshi sake which was brewed by the traditional 'kimoto' method. The sake was marured at low temperature and got smooth texture and savoury flavours.
太平山伝統の生もと仕込で醸した純米酒を低温で熟成。滑らかな口当たりと生もとの特徴である旨みが加わった円熟の今年度ひやおろし。