Description
The sake is brewed using the traditional brewing method without adding lactic acid and wooden vats are used as fermentation vessels for unrefined sake, making the most of the microorganisms in the brewery. Nojoho is a variety of sake rice that until half a century ago was grown in the Settsu and Tanba regions and produced good sake, but disappearedafter WW II due to the difficulty of cultivation and low yields. It took several years to revive it from a few seed hulls stored in Hyogo Perfecture. It has a refreshing heady aroma, a smooth texture on the tongue, and a rich sweetness that fades away with a slight bitterness & astringency.
Alc Vol: 15%
