花巴 山廃純米 無濾過生原酒 30BY
花巴 山廃純米 無濾過生原酒 30BY
花巴 山廃純米 無濾過生原酒 30BY

花巴 山廃純米 無濾過生原酒 30BY

美吉野醸造 / 奈良

1,650 JPY(Tax in)
1,650 JPY(Tax in)
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Yamahai brewing is a process where the yeast and lactic bacteria is propagated during cold temperature for a long time to bring out the sweetness, umami, bitterness and astringency from the rice. This gives can give the sake anything from a fresh tartness to a more round tartness similar to overripe fruit.

When you drink this sake, the umami, sweetness and tartness from the rice brings out a flavor not unlike raspberries. If you pour it with lots of air the sake becomes more smooth.
If you heat it to 50 degrees the rice aroma really comes into full bloom. The sake becomes less sharp and more balanced, like slightly tart apple juice. Be sure to try it both hot and cold!

Recommended way of serving: cold or hot.
Keep refrigerated - this sake is not pasteurized.






Miyoshino Sake Brewery
Yoshino in Nara prefecture is an area with high temperature and high humidity. Since long ago they have been producing soy sauce and pickles to preserve food. An area such as that, with high humidity where food spoils easily and fermentation also occurs easily, is also an area where sake koji thrives. Koji is a mold, and as such, multiplies easily in such environments. In an area with such a climate you can create a sake brewery which can give the sake a refined acidity, and instead of trying to hide that flavor, you should instead try and embrace it and make it your strong point. This is sake that can only be made in Yoshino.
The brewmaster thinks that the acidity that comes from the fermentation should not be suppressed, it should be understood. The acidity and the umami should be in harmony, and by borrowing the nuances from the lactic acid it can really bring diversity to the sake. Acidity should not be treated as a villain.There are three different ways of producing lactic acid in sake, Yamahai, Kimoto and Sokujo, and they all give a different acidity to the finished product. To be able to bring out all the flavors of the sake without ruining the acidity, it is necessary to ferment the sake in a way that leaves a lot of umami. To be able to do just that, they felt that it is very important to have natural selection and natural coexistence in mind and to not add any yeast. Since 2017, all of their sake is fermented without any added yeast.


* 要冷蔵
 Keep refrigerated.
* 未成年者の飲酒は法律で禁止されています
 Under-aged drinking is prohibited by law.