generous & layered umami with a robust mid-palate & alluringly long finish.
style
full-bodied and structured
availability
seasonal (Winter Release)
on the palate
crème fraîche and burrata
on the nose
toasted pine nuts & marzipan
RPR (Rice Polishing Ratio)
60%
femininity & sensitivity of Head Brewer, Yuri Kawana is clearly evident in this winter Yamahai expression, brimming with exuberance & yet, elegantly restrained
Characteristics特徴
Prefecture
miyagi
Rice
local miyagi rice
Alcohol
16%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
kashimadai well-water to ferment the shubo and the kura's water is used to prepare the moromi.
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