Yeast No.3 is an evolved form of Strain No. 1, combining the milky essence of the latter with the inherent softness and noble qualities unique to Strain No. 3. It is capable of robustly fermenting into a dry sake even in soft water, truly embodying the concept of "dry yet nectar-like."
"Trois" appears colorless and transparent. Beyond its refreshing profile, it carries a spiciness associated with dryness. The balance between bitterness and sharp acidity is well maintained.
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.
"Trois" appears colorless and transparent. Beyond its refreshing profile, it carries a spiciness associated with dryness. The balance between bitterness and sharp acidity is well maintained.
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 Trois
Polishing Rate: 59%
Rice Type: Miyamanishiki
Alcohol: 16% Vol
Brewery Prefecture: Nagano, Obuse Winery.
