Yeast No.1 is characterized by its nostalgic and rich milky fragrance, embodying a flavor that is both reminiscent and novel.
"Numero UN" appears colorless and transparent, with a shine. It carries aromas reminiscent of "perfumed grapes" or "French pears," offering a gentle mouthfeel with a lower alcoholic sensation. Slightly sweet, the sweetness is not overly emphasized, bringing forth deliciousness and swiftly dissipating in the mouth, leaving a subtle aftertaste.
At Obuse Winery, Japanese sake is only produced in small quantities during the winter months, following the completion of grape wine production. Utilizing the kimoto brewing method, they employ their in-house rice variety "Miyamanishiki," with a uniform polishing rate of 59%. The yeast strains 1 to 6, which were released before the war, are incorporated in the brewing process.
"Numero UN" appears colorless and transparent, with a shine. It carries aromas reminiscent of "perfumed grapes" or "French pears," offering a gentle mouthfeel with a lower alcoholic sensation. Slightly sweet, the sweetness is not overly emphasized, bringing forth deliciousness and swiftly dissipating in the mouth, leaving a subtle aftertaste.
At Obuse Winery, Japanese sake is only produced in small quantities during the winter months, following the completion of grape wine production. Utilizing the kimoto brewing method, they employ their in-house rice variety "Miyamanishiki," with a uniform polishing rate of 59%. The yeast strains 1 to 6, which were released before the war, are incorporated in the brewing process.
Product Name: Obuse Numero UN
Polishing Rate: 59%
Rice Type: Miyamanishiki
Alcohol: 16% Vol
Brewery Prefecture: Nagano, Obuse Winery.
