Hanagaki Kimoto Junmai The quantities per a year

The quantities per a year is very samll

Seimai Buai (Polishing ratio): 40% (40% remaining)

7 yeast (Brewing Association Yeast No

Koji (Koji mold) and Sake (Rice produced in Japan)

Sake Rice: Yamadanishiki (produced in Yokawa

Hanagaki Kimoto Junmai The quantities per a yearHanagaki Kimoto Junmai Brewing method is Kimoto. Kimoto is a traditional method which is established in Edo era with using living yeast. Please enjoy this Sake warm. Volume: 720ml (per bottle) Alcohol %: 15% Raw materials: Rice and Koji Sake Rice: Rice produced in Japan Seimai Buai (Polishing ratio): 70% (70% remaining) Tasting note: Aroma of matured Sake like nuts and cinnamon, concentrated sweetness of rice, complicated taste, well structured