Yeast No.6, within Obuse's distinctive style, has evolved into a profile marked by "prolonged and pleasant acidity," as if embodying an unintended delicate beauty.
"Numero Six" offers three variations, each named after different rice types from various farms (Normal, Ikeda, Miura). This gives rise to differences in the sake's quality and flavor. The "IKEDA" version of Obuse's Numero Six is colorless and transparent, exhibiting a beautiful shine. It embodies a dry sake profile. While it features fewer fruity aromas compared to other types, a subtle fragrance is still present.
"Numero Sis" comes in three versions, each corresponding to batches of three different farm-grown rice types (Normal, Ikeda, Miura), resulting in variations in the sake's quality and flavor. The "IKEDA" version of Obuse's Numero Six is colorless and transparent, displaying a beautiful shine. It is reminiscent of a dry sake. While the fruity aromas are less prominent compared to other types, a subtle aroma is still present.
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 Six" offers three variations, each named after different rice types from various farms (Normal, Ikeda, Miura). This gives rise to differences in the sake's quality and flavor. The "IKEDA" version of Obuse's Numero Six is colorless and transparent, exhibiting a beautiful shine. It embodies a dry sake profile. While it features fewer fruity aromas compared to other types, a subtle fragrance is still present.
"Numero Sis" comes in three versions, each corresponding to batches of three different farm-grown rice types (Normal, Ikeda, Miura), resulting in variations in the sake's quality and flavor. The "IKEDA" version of Obuse's Numero Six is colorless and transparent, displaying a beautiful shine. It is reminiscent of a dry sake. While the fruity aromas are less prominent compared to other types, a subtle aroma is still present.
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 Six (Domaine IKÉDA Propriétaire-Riziculteur)
Polishing Rate: 59%
Rice Type: Miyamanishiki
Alcohol: 16% Vol
Brewery Prefecture: Nagano, Obuse Winery.
