This sake carries the fragrances of yuzu and pear, with hints of nutmeg-like spice. It has a refreshing taste, slightly bitter with a lingering finish, making it a mild and versatile medium-bodied style. This slightly bitter and gentle sake pairs excellently with steamed cabbage in spring. Be sure to enjoy it with seasonal delicacies!
Every year, new product specifications are introduced, keeping the origin constantly advancing. This time, Ho Masu, based on four farming methods, introduces "Rokunoujou," incorporating "no added yeast" and "wooden barrel brewing" into "six farming methods"!
Mr. Kiyotaka Kanda, the owner of the brewery, says: "We have been practicing natural farming for 6 years now, and every year we see noticeable changes in the biodiversity around our fields! Some years there are lots of golden orb-weavers and garden spiders, some years there are lots of butterflies and moths, and there are even years with lots of grasshoppers. I feel the complexity of nature and the ecosystem gradually becoming rich and colorful, which is also reflected in the quality of sake brewed with six farming methods!"
This sake is made from Homase rice, planted using natural farming methods without fertilizers or pesticides, in the Chikugawa Basin, fermented with wild yeast, without added lactic acid, and brewed in wooden barrels, fully embodying the characteristics of Wasamachi.
Every year, new product specifications are introduced, keeping the origin constantly advancing. This time, Ho Masu, based on four farming methods, introduces "Rokunoujou," incorporating "no added yeast" and "wooden barrel brewing" into "six farming methods"!
Mr. Kiyotaka Kanda, the owner of the brewery, says: "We have been practicing natural farming for 6 years now, and every year we see noticeable changes in the biodiversity around our fields! Some years there are lots of golden orb-weavers and garden spiders, some years there are lots of butterflies and moths, and there are even years with lots of grasshoppers. I feel the complexity of nature and the ecosystem gradually becoming rich and colorful, which is also reflected in the quality of sake brewed with six farming methods!"
This sake is made from Homase rice, planted using natural farming methods without fertilizers or pesticides, in the Chikugawa Basin, fermented with wild yeast, without added lactic acid, and brewed in wooden barrels, fully embodying the characteristics of Wasamachi.
Product Name: Ubusuna Homase Rokunoujou
Grade: Junmai Ginjo
Polishing Rate: Not disclosed
Rice Type: Homase
Alcohol: 13%Vol
Brewery Prefecture: Nagasaki Hananoka Sake Brewery Co., Ltd.
