When first smelled, the full aroma of white peaches spreads through the nostrils. Upon tasting, peach-like sweetness fills the mouth, creating an elegant mouthfeel. At the same time, the well-balanced acidity leaves a refreshing impression in the aftertaste.
Obuse Winery focuses mainly on producing wine, and they have a unique approach to sake brewing, releasing only a limited batch of sake each year. They primarily use the pre-war Association yeast numbers 1 to 6 for their extension, and every winter, after producing their wine, they carry out a small amount of sake brewing using their self-cultivated Miyamanishiki rice.
The winery exhibits the following characteristics:
Obuse Winery focuses mainly on producing wine, and they have a unique approach to sake brewing, releasing only a limited batch of sake each year. They primarily use the pre-war Association yeast numbers 1 to 6 for their extension, and every winter, after producing their wine, they carry out a small amount of sake brewing using their self-cultivated Miyamanishiki rice.
The winery exhibits the following characteristics:
A small winery, akin to Burgundy vineyards.
100% use of grapes grown on their own farm, exclusively for making their own wine.
A commitment to only brewing their own sake, without blending any imported wines.
They are dedicated to agricultural work, ensuring the sustainable development of their vineyards, limiting production, and focusing on quality, enabling them to create a unique sake flavor.
They are dedicated to agricultural work, ensuring the sustainable development of their vineyards, limiting production, and focusing on quality, enabling them to create a unique sake flavor.
Product Name: Obuse Numero Six
Grade: (Not specified in the original text)
Polishing Ratio: 59%
Rice Type: Miyamanishiki
Alcohol: 16%Vol
Brewery Prefecture: Nagano Prefecture, Obuse Winery
