"Il y a 100 Ans" utilizes the live yeast technology that existed a century ago, employing a blend of Yeast No. 1 (originating from Sakuramasamune, known as "male sake," and "female sake") and Yeast No. 2 (derived from Gekkeikan) for fermentation.
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.
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 Il y a 100 Ans
Polishing Rate: 59%
Rice Type: Miyamanishiki
Alcohol: 16% Vol
Brewery Prefecture: Nagano, Obuse Winery.
