This sake exudes a sweet and delightful aroma reminiscent of yellow peaches. When chilled and consumed, it offers a gentle lactic acidity blended with a subtle touch of bitterness, creating a perfect mouthfeel. As the sake approaches room temperature, the juicy sweetness of peaches and the lactic acidity achieve a harmonious balance, presenting a full-bodied sweet and sour sensation. The changes in taste after opening the bottle are also a noteworthy feature to anticipate.
The "Natural Lactic Acid Fermentation Series" by Koueigiku Brewery selects Hokkaido-produced rice variety "Hokunenishiki," polished to 60%, and utilizes natural lactic acid fermentation to create this unpasteurized sake.
The "Natural Lactic Acid Fermentation Series" by Koueigiku Brewery selects Hokkaido-produced rice variety "Hokunenishiki," polished to 60%, and utilizes natural lactic acid fermentation to create this unpasteurized sake.
Product Name: Koueigiku Kibo Muroka Nama Genshu
Grade: Junmai
Polishing Ratio: 60%
Rice Type: Hokunenishiki from Hokkaido
Alcohol: 14%Vol
Brewery Prefecture: Saga Prefecture, Koueigiku Shuzo
